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Dijon Pecan-Crusted Yellowtail

with lemon garlic butter broccoli

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Pecans), Fish (Yellowtail), Milk, Eggs

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 2)

  • 12 oz. Broccoli Florets
  • Info
    10 oz. Yellowtail Portions
  • Info
    1 oz. Roasted Pecan Pieces
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    16g
  • Net Carbs
    10g
  • Fat
    46g
  • Protein
    34g
  • Sodium
    990mg

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

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  1. 1

    Prepare the Ingredients

    Coarsely crush pecans in shipping bag.

    Break broccoli into bite-sized pieces.

    Mince garlic.

  2. 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. 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. 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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