Meal Kit
Bruschetta Trout with Balsamic Glaze
and springtime squash medley
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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)
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10 oz. Steelhead Trout Filets
- 1 Yellow Squash
- 1 Zucchini
- 1 Roma Tomato
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1 oz. Creme Fraiche
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1 oz. Basil Pesto
- ½ fl. oz. Balsamic Glaze
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½ oz. Grated Parmesan Cheese
- 1 tsp. Garlic and Parsley Seasoning
- ½ tsp. Lemon N Herb 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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Calories500
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Carbohydrates16g
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Net Carbs12g
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Fat33g
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Protein38g
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Sodium890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 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 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 Prepare the Ingredients
Trim zucchini ends and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim yellow squash ends and cut into 1/2" slices.Core tomato and cut into 1/2" dice.Pat trout dry. Season flesh side with half the garlic and parsley seasoning (reserve remaining for crema), 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Trout
Place a large non-stick pan over medium heat and add 1 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.While trout cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, yellow squash, a pinch of salt, and lemon n herb seasoning to hot pan. Stir occasionally until slightly browned, 4-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make the Bruschetta
In a mixing bowl, combine tomatoes, pesto, and 2 tsp. olive oil. Set aside.
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5 Make Crema and Finish Dish
In another mixing bowl, combine remaining garlic and parsley seasoning, cheese, 1 Tbsp. water, and creme fraiche. Set aside.
Plate dish as pictured on front of card, topping trout with bruschetta and balsamic glaze. Garnish vegetables with crema. Bon appétit!
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