Express
Premium
Crispy Snapper with Remoulade
and creamed corn succotash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Snapper), Milk, Eggs, Wheat
- Pescatarian
- Protein-Packed
Chef
Rachel Post
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In Your Box (serves 2)
- 10 oz. Snapper
- 5 oz. Frozen Corn
- 2 Pre-Baked Buttermilk Biscuit
- 1 Roma Tomato
- 2 oz. Cream Cheese
- 1 fl. oz. Remoulade
- 1 oz. Shredded Cheddar Cheese
- ⅓ oz. Panko Breadcrumbs
- 0.14 oz. Lemon Juice
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
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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Calories800
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Carbohydrates54g
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Net Carbs51g
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Fat45g
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Protein45g
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Sodium1840mg
Recipe Steps
You Will Need
- Salted Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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
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1 Prepare the Snapper
Evenly spread panko on a plate.
Pat snapper dry. Season flesh side with half the garlic salt (reserve remaining for corn).Place snapper, flesh-side down, onto plate with panko, pressing gently to adhere. -
2 Cook the Snapper
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add snapper to hot pan, skin-side up. Cook 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.While snapper cooks, continue recipe. -
3 Make the Corn Succotash
Core tomato and cut into 1/2" dice.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add tomatoes and a pinch of salt to hot pan. Stir occasionally until tomatoes are slightly softened, 1-2 minutes.Add corn, remaining garlic salt, cream cheese, and 2 Tbsp. water. Stir occasionally until combined and corn is heated through, 4-5 minutes.Remove from burner and stir in shredded cheese until melted and combined.While succotash cooks, continue recipe. -
4 Heat Biscuits, Prepare Dill, and Finish Dish
Heat biscuits to your preference using a toaster or microwave.
Alternatively, place a large non-stick pan over medium heat and add biscuits, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.While biscuits heat, mince dill.Plate dish as pictured on front of card, topping snapper with remoulade and lemon juice (to taste). Garnish corn succotash with dill and top biscuit with 1 Tbsp. softened salted butter. Bon appétit!
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