Express
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Dijon Pecan-Crusted Yellowtail
with lemon garlic butter broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pecans), Fish (Yellowtail), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
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)
- 12 oz. Broccoli Florets
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10 oz. Yellowtail Portions
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1 oz. Roasted Pecan Pieces
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⅘ oz. Lemon Garlic Butter
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0.42 oz. Mayonnaise
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
- ½ tsp. Garlic Pepper
- 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) Wq4MXZO4
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Calories620
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Carbohydrates16g
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Net Carbs10g
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Fat46g
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Protein34g
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Sodium990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 filets mignon or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Coarsely crush pecans in shipping bag.
Break broccoli into bite-sized pieces.Mince garlic. -
2 Cook the Yellowtail
Pat yellowtail dry. Season flesh side with garlic pepper and a pinch of salt.
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 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 yellowtail cooks, continue recipe. -
3 Cook the Broccoli
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.
Uncover and add 1 tsp. olive oil, garlic, garlic salt, and a pinch of pepper. Stir occasionally until combined and broccoli is tender, 2-3 minutes.Remove from burner and stir in butter until melted and combined.While broccoli cooks, continue recipe. -
4 Make Dijonnaise and Finish Dish
In a mixing bowl, combine mustard and mayonnaise.
Evenly top yellowtail with Dijonnaise, then crushed pecans, pressing gently to adhere.Plate dish as pictured on front of card. Bon appétit!
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