Express
Citrus Mojo Trout with Cilantro Lime Crema
and bell pepper rice
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Soy
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
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)
- 10 oz. Steelhead Trout Filets
- 8 oz. Cooked White Rice
- 4 oz. Mixed Diced Peppers
- 1 Lime
- 2 oz. Sour Cream
- 1 Tbsp. Minced Garlic and Parsley
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Citrus Mojo Rub
- 1 tsp. Umami 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.
-
Nutrition (per serving)
-
Calories520
-
Carbohydrates40g
-
Net Carbs36g
-
Fat24g
-
Protein37g
-
Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
-
If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
If using yellowtail, pat dry. Add yellowtail skin-side up first, and cook until until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
-
1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem and tear cilantro into small pieces.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Rice
Place a small pot over medium heat and add 2 tsp. olive oil. Add diced peppers and 1/4 tsp. salt to hot pot. Stir occasionally until peppers are tender, 3-5 minutes.
Add white portions of green onions and minced garlic and parsley. Stir occasionally until garlic is fragrant, 30-60 seconds.Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice, umami seasoning, a pinch of salt, and 2 Tbsp. water. Stir occasionally until combined and heated through, 1-2 minutes.Remove from burner.While rice cooks, continue recipe. -
3 Cook the Trout
Pat trout dry and season flesh side with citrus mojo rub and a pinch of salt.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add trout, skin-side up first, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Make Crema and Finish Dish
In a mixing bowl, combine cilantro, sour cream, 1 tsp. lime juice, 1 tsp. lime zest, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, garnishing trout with crema and topping rice with green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
