Express
Premium
Baja-Style Yellowtail
with spinach salad
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Anchovy, Yellowtail), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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10 oz. Yellowtail Portions
- 5 oz. Baby Spinach
- 1 Roma Tomato
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Chili Lime Dressing
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⅘ oz. Chile Lime Butter
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½ oz. Grated Cotija Cheese
- ½ tsp. Adobo 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)
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Calories500
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Carbohydrates14g
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Net Carbs11g
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Fat34g
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Protein33g
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Sodium950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Pat yellowtail dry. Season flesh side with adobo seasoning. -
2 Cook the Yellowtail
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add yellowtail to hot pan, skin-side up, and cook undisturbed until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.Remove from burner. Transfer fish to a plate. Top with chile lime butter and let melt.While fish cooks, continue recipe. -
3 Make the Salad
In a mixing bowl, gently combine spinach, tomatoes, cabbage, half the cheese (reserve remaining for garnish), dressing (to taste), and a pinch of salt and pepper until coated. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, garnishing dish with remaining cheese. Bon appétit!
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