Express
Chive-Dijon Aioli Trout
with herbed squash
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Yellow Squash
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10 oz. Steelhead Trout Filets
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0.88 oz. Mayonnaise
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½ oz. Shredded Parmesan Cheese
- ¼ oz. Dijon Mustard
- 6 Chive Sprigs
- 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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Calories450
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Carbohydrates10g
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Net Carbs7g
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Fat30g
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Protein37g
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Sodium1060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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 mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, 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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If using 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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1 Prepare the Ingredients
Trim yellow squash ends and cut into 1/4" slices on an angle.
Mince chives.Pat trout dry. Season flesh side with half the lemon n herb seasoning (reserve remaining for yellow squash), 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Yellow Squash
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add yellow squash to hot pan. Stir occasionally until slightly browned, 4-5 minutes.Add 1/4 tsp. salt and remaining lemon n herb seasoning. Stir often until tender, 2-3 minutes. Remove from burner.While yellow squash cooks, continue recipe. -
3 Cook the Trout
Place another 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. -
4 Make Chive-Dijon Aioli and Finish Dish
In a mixing bowl, combine chives, mayonnaise, and Dijon (to taste). Set aside.
Plate dish as pictured on front of card, topping trout with chive-Dijon aioli (to taste). Garnish yellow squash with cheese. Bon appétit!
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