Meal Kit
Culinary Collection
Snapper with Pickled Tomatillo-Corn Salsa
and baked chipotle sweet potato
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Snapper), Milk, Eggs
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
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)
- 2 Sweet Potato
- 10 oz. Snapper
- 5 oz. Frozen Corn
- 2 Tomatillo
- 1 oz. Creme Fraiche
- 0.88 oz. Mayonnaise
- ⅘ oz. Chipotle Butter
- ½ oz. Grated Cotija
- ½ fl. oz. Seasoned Rice Wine Vinegar
- ¼ oz. Cilantro
- 1 tsp. Light Chili Powder
- ¾ tsp. Amarillo 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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Calories730
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Carbohydrates62g
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Net Carbs48g
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Fat36g
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Protein42g
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Sodium1370mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
- 1 Microwave-Safe Plate
- 1 Heat-Safe Mixing Bowl
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Pickle the Tomatillos
Remove husks from tomatillos, rinse again, and cut into 1/2'' dice.
In a microwave-safe bowl, combine vinegar, 1 Tbsp. water, and tomatillos. Microwave uncovered until heated through, 60-90 seconds.Carefully remove from microwave and rest, at least 15 minutes.After 15 minutes, reserve 1 tsp. pickling liquid and drain any excess liquid.While tomatillos rest, continue recipe. -
2 Prepare the Ingredients
Prick sweet potatoes all over with a fork. Place sweet potatoes on a microwave-safe plate and cover with a damp paper towel.
Microwave covered until slight tender, 6-8 minutes, flipping once halfway through. Potato size may vary. If potatoes need more time, microwave an additional 1-2 minutes at a time, to soften.Carefully remove from microwave.While sweet potatoes microwave, mince cilantro.Pat snapper dry. Season flesh side with amarillo seasoning and a pinch of salt and pepper. -
3 Bake the Sweet Potatoes
Place sweet potatoes on prepared baking sheet and evenly top with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into sweet potatoes.
Bake in hot oven until fork-tender, 15-20 minutes.After 15-20 minutes, carefully remove from oven. Let cool, 5 minutes.Once cool enough to handle, halve sweet potatoes lengthwise, making sure not to cut all the way through. Evenly top with softened butter (to taste) and a pinch of salt and pepper. Fluff insides with a fork.While sweet potatoes bake, continue recipe. -
4 Cook the Snapper
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add snapper, skin-side up, to hot pan. Sear until golden-brown and snapper reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Transfer snapper to a plate. Wipe pan clean and turn heat to medium-high. Pan will be hot! Use caution. -
5 Make the Salsa
Add 1 tsp. olive oil, corn, and a pinch of salt to hot pan. Cook undisturbed until golden-brown, 4-5 minutes.
Remove from burner. Transfer corn to a heat-safe mixing bowl. Stir in creme fraiche, mayonnaise, half the chili powder (to taste; remaining is yours to use as you please!), 1 Tbsp. water, 1 tsp. reserved pickling liquid, a pinch of salt, tomatillos, and cilantro until combined.Plate dish as pictured on front of card, topping snapper with salsa (to taste). Garnish sweet potato with cheese. Bon appétit!
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