Meal Kit
Culinary Collection
Sweet Chili Apricot-Glazed Yellowtail
with Brussels sprouts and ginger rice
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Soy
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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)
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10 oz. Yellowtail Portions
- 8 oz. Brussels Sprouts
- ½ cup Basmati Rice
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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
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) yOkX2A3m
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Calories560
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Carbohydrates47g
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Net Carbs42g
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Fat26g
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Protein34g
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Sodium2160mg
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
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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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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.
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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 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 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 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 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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