Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Yellowtail Fillets & Salsa Macha
with Cilantro-Vegetable Rice & Lime Sour Cream
35 MIN
+$5.50/serving
4 Servings
From the Test Kitchen
ORIGIN
Salsa macha is a rich, bold condiment native to the coastal city of Veracruz, Mexico, which features an immensely flavorful mix of chopped nuts, seeds, dried chiles, and oil.
INGREDIENT IN FOCUS
Chipotle paste is made from dried, smoked jalapeños, so it packs a kick! We’re tempering it here with sweet honey and tangy lime juice to coat our peanut-sesame salsa macha.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories920 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Yellowtail Fillets
-
1 cup Red Rice Blend
-
1 Avocado
-
½ lb Snow Peas
-
½ lb Grape Tomatoes
-
1 Lime
-
1 Tbsp Honey
-
2 tsps Chipotle Chile Paste
-
¼ cup Roasted Peanuts
-
1 tsp Black & White Sesame Seeds
-
½ cup Sour Cream
-
½ cup Cilantro Sauce
-
3 Tbsps Golden Raisins
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
-
2 Scallions
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.
2
Prepare the ingredients & make the salsa macha
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish & serve your dish
Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. To the bowl of cooked vegetables, add the cooked rice, raisins, and cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the cooked fish and seasoned avocado. Garnish with the salsa macha and sliced green tops of the scallions. Drizzle with the lime sour cream. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.
2
Prepare the ingredients & make the salsa macha
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, 2 teaspoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the snow peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish & serve your dish
Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. To the bowl of cooked vegetables, add the cooked rice, raisins, and cilantro sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice and vegetables topped with the cooked fish and seasoned avocado. Garnish with the salsa macha and sliced green tops of the scallions. Drizzle with the lime sour cream. Enjoy!
Tips from Home Chefs