Meal Kit
Culinary Collection
Lemon Butter Snapper
with Parmesan risotto
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Snapper), Milk
- Pescatarian
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
David Welch
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)
- 10 oz. Snapper
- 1 Zucchini
- 3⅗ oz. Arborio Rice
- 1 oz. Cream Cheese
- 1 oz. Garlic and Herb Cheese Spread
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Grated Parmesan Cheese
- ½ oz. Roasted Sliced Almonds
- 2 tsp. Vegetable Base
- 6 Chive Sprigs
- 1 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)
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Calories710
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Carbohydrates50g
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Net Carbs48g
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Fat37g
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Protein44g
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Sodium1320mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- Salt
- 1 Small Pot
- 1 Medium Pot
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
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 Start the Zucchini
Trim ends off zucchini and halve lengthwise.
Using the tip of a knife, draw diagonal lines on cut-side of zucchini, about 1/2" apart, making sure not to cut all the way through. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. This is called scoring.Place zucchini, scored-side down, on prepared baking sheet and evenly top with half the garlic pepper (reserve remaining for snapper) and 1 tsp. olive oil. Massage oil and seasoning into zucchini.Roast in hot oven, 5 minutes.While zucchini roasts, continue recipe. -
2 Add Snapper and Finish Zucchini
Pat snapper dry. Season flesh side with remaining garlic pepper and a pinch of salt.
After 5 minutes, carefully remove sheet from oven and push zucchini to one side of sheet.Place snapper, skin-side down, on empty side of sheet and evenly top with 2 tsp. olive oil. Sheet will be hot! Use a utensil.Roast in hot oven until zucchini is tender and snapper reaches a minimum internal temperature of 145 degrees, 10-15 minutes.Carefully remove from oven.While zucchini and snapper roast, continue recipe. -
3 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other pot to hot pot with rice. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Stir in cream cheese, vegetable base, grated cheese, and garlic salt until combined, 30-60 seconds.Remove from burner. -
5 Heat Butter, Prepare Chives, and Finish Dish
Place butter in a microwave-safe bowl. Microwave uncovered until melted, 30-45 seconds.
Carefully remove from microwave.While butter heats, mince chives.Plate dish as pictured on front of card, topping snapper with butter and garnishing snapper and risotto with chives. Top zucchini with cheese spread and almonds. Bon appétit!
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