Meal Kit
Blackened Trout with Alfredo Sauce
and garlic butter Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
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10 oz. Steelhead Trout Filets
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4 fl. oz. Cream Sauce Base
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½ oz. Grated Parmesan Cheese
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⅓ oz. Butter
- 2 Garlic Cloves
- 1 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) QPG4EgqE
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Calories480
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Carbohydrates15g
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Net Carbs9g
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Fat32g
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Protein39g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
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 chicken breasts, 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 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Mince garlic.Pat trout dry and season flesh side with blackening seasoning and 1/4 tsp. salt. -
2 Start the Brussels Sprouts
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 2-4 minutes.While Brussels sprouts cook, continue recipe. -
3 Cook the Trout
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer to a plate. Wipe pan clean and reserve. -
4 Finish the Brussels Sprouts
Uncover Brussels sprouts and add garlic and a pinch of salt and pepper to hot pan.
Stir occasionally until Brussels sprouts are coated and water has evaporated, 2-3 minutes.Remove from burner. Stir in butter. Cover to keep warm and set aside. -
5 Make Sauce and Finish Dish
Return pan used to cook trout to medium heat. Add cream base to hot pan and bring to a simmer.
Once simmering, add cheese and a pinch of pepper. Stir constantly until combined and melted, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!
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