Meal Kit

Culinary Collection

Sweet Chili Apricot-Glazed Yellowtail

with Brussels sprouts and ginger rice

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 3 days

Contains: Fish (Yellowtail), Soy

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
  • Under %{max_calories} calories
    Over 30g protein
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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)

  • Info
    10 oz. Yellowtail Portions
  • 8 oz. Brussels Sprouts
  • ½ cup Basmati Rice
  • Info
    1 fl. oz. Sweet & Thick Soy Sauce (GF)
  • 1 fl. oz. Sweet Chili Sauce
  • ½ oz. Apricot Preserves
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 tsp. Asian Garlic, Ginger & Chile Seasoning
  • 1 tsp. Minced Ginger
  • 1 tsp. Sambal
Contains: Sulfites
Food intolerance information

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
    560
  • Carbohydrates
    47g
  • Net Carbs
    42g
  • Fat
    26g
  • Protein
    34g
  • Sodium
    2160mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using trout, pay dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.

  1. 1

    Cook the Rice

    Bring a small pot with rice, ginger, 1/4 tsp. salt, mirepoix base, a pinch of pepper, and 1 cup water to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.

    Remove from burner and set aside.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Pat yellowtail dry. Season flesh side with 1/4 tsp. salt, half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for Brussels sprouts), and a pinch of pepper.

  3. 3

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and remaining Asian garlic, ginger & chile seasoning (to taste). Spread into a single layer, cut-side down.

    Roast in hot oven until tender and browned, 14-16 minutes.

    While Brussels sprouts roast, continue recipe.

  4. 4

    Cook the Yellowtail

    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 undisturbed 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. Transfer to a plate and cover with foil. Wipe pan clean and reserve.

  5. 5

    Make Glaze and Finish Dish

    Return pan used to cook yellowtail to medium heat. Add soy sauce, sambal (to taste), apricot preserves, and sweet chili sauce to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until glaze is thick enough to coat the back of a spoon, 1-3 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping yellowtail with glaze (to taste). Bon appétit!

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