Meal Kit
Culinary Collection
San Francisco-Style Yellowtail
with fingerling potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Yellowtail)
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Under %{max_calories} caloriesOver 30g protein
- Paleo-Friendly
Chef
Tom Scodari
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
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10 oz. Yellowtail Portions
- 8 oz. Fire Roasted Diced Tomatoes
- 1 Onion
- 1 Poblano Pepper
- ¼ oz. Parsley
- 2 Garlic Cloves
- 3 tsp. Blackening 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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Calories550
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Carbohydrates44g
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Net Carbs35g
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Fat26g
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Protein34g
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Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/4" rounds.
Mince parsley, leaves and stems.Halve and peel onion. Cut halves into 1/4" dice.Thinly slice garlic.Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Potatoes
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Spread potatoes into an even layer and cook undisturbed until lightly browned, 3-5 minutes per side. -
3 Add the Poblanos and Onions
Add poblanos (to taste), onions, and garlic to hot pan.
Stir occasionally, 5 minutes. -
4 Add the Tomatoes
Add tomatoes, 1/2 cup water, half the parsley (reserve remaining for garnish), and half the blackening seasoning (reserve remaining for fish) to hot pan. Bring to a simmer.
Once simmering, reduce heat to low. Stir occasionally until vegetables are tender and liquid slightly thickens, 5-7 minutes.Remove from burner.While vegetables cook, continue recipe. -
5 Cook Fish and Finish Dish
Pat yellowtail dry. Season flesh side with remaining blackening seasoning.
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.Plate dish as pictured on front of card, topping vegetable mixture with yellowtail and garnishing with remaining parsley. Cut yellowtail into three pieces, if desired. Bon appétit!
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