Meal Kit
Culinary Collection
Almond-Crunch Yellowtail
with mushroom and edamame brown rice
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Yellowtail), Milk, Eggs, Wheat, Soy
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PescatarianOver 30g protein
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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10 oz. Yellowtail Portions
- 4 oz. Button Mushrooms
- ½ cup Brown Rice
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3 oz. Edamame
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1 fl. oz. Sweet & Thick Soy Sauce (GF)
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1 oz. Roasted Sliced Almonds
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¾ oz. Roasted Garlic & Herb Butter
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¼ cup Panko Breadcrumbs
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0.42 oz. Mayonnaise
- 1½ tsp. Potato Spice Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnaoAPW
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Calories770
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Carbohydrates55g
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Net Carbs49g
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Fat42g
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Protein42g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Rice
Place a small pot over medium heat. Add brown rice, 11/2 cups water, and 1/4 tsp. salt to hot pot. Bring to a simmer.
Once simmering, cover and cook until rice is tender, 40-50 minutes.Remove from burner and fluff rice with a fork.Stir in butter until melted and combined. Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Quarter mushrooms.
Finely chop almonds. Combine almonds and panko on a plate and spread into an even layer. -
3 Prepare the Yellowtail
Pat yellowtail dry. Season flesh side with 2/3 the potato seasoning (reserve remaining for rice mixture). Top with mayonnaise in an even layer.
Place yellowtail, mayonnaise-side down, onto almond-panko mixture, pressing gently to adhere. -
4 Roast the Yellowtail
Place yellowtail, skin-side down, on prepared baking sheet.
Roast in hot oven until yellowtail reaches a minimum internal temperature of 145 degrees, 10-12 minutes.Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.While yellowtail roasts, continue recipe. -
5 Cook Rice Mixture and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms, edamame, and remaining potato seasoning (to taste) to hot pan. Stir occasionally until browned and tender, 4-6 minutes.
Remove from burner.Stir buttered rice into vegetables until combined.Plate dish as pictured on front of card, topping rice-vegetable mixture with yellowtail and garnishing with soy sauce. Bon appétit!
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