Meal Kit
Chimichurri Argentinian Trout
with roasted carrots and rice pilaf
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
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)
- 10 oz. Steelhead Trout Filets
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 2 oz. Chimichurri
- 1 oz. Red Pepper Pesto
- ½ oz. Roasted Sliced Almonds
- ¼ oz. Cilantro
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Garlic Salt
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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Calories750
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Carbohydrates78g
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Net Carbs73g
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Fat32g
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Protein41g
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Sodium1660mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Peeler
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 or sirloin steaks, 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 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in pesto, 1/4 tsp. salt, half the garlic salt (reserve remaining for carrots), and almonds until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing. Want to impress your guest? Turn the carrots 90 degrees after each slice to create an oblong shape.
Mince cilantro (no need to stem).Pat trout dry. Season flesh side with half the chimichurri seasoning (reserve remaining for carrots) and a pinch of salt. -
3 Roast the Carrots
Place carrots on prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic salt, and remaining chimichurri seasoning. Spread into a single layer.
Roast in hot oven until slightly browned and tender, 18-22 minutes, tossing once halfway through.Carefully remove from oven.While carrots roast, continue recipe. -
4 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. -
5 Make Chimichurri Topping and Finish Dish
In a mixing bowl, combine cilantro and chimichurri sauce (to taste).
Plate dish as pictured on front of card, topping trout and carrots with chimichurri topping (to taste). Bon appétit!
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