Meal Kit

Citrus Soy-Glazed Trout

with sautéed vegetables

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Trout), Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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)

  • Info
    10 oz. Steelhead Trout Filets
  • 8 oz. Carrot
  • 1 Red Bell Pepper
  • 1 Shallot
  • Info
    1½ fl. oz. Sweet & Thick Soy Sauce (GF)
  • Info
    ⅗ oz. Butter
  • ½ oz. Orange Marmalade
  • 2 tsp. Mirepoix Broth Concentrate
  • 6 Chive Sprigs
  • 1 tsp. Garlic and Parsley 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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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 NY strip steak, 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.

  1. 1

    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.

    Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.

    Mince chives.

    Peel and halve shallot. Slice one half into thin strips and mince the other half.

  2. 2

    Start the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add carrots, a pinch of salt, and 1/4 cup water to hot pan. Cover and cook until water is mostly evaporated and carrots are slightly tender, 3-5 minutes.

  3. 3

    Finish the Vegetables

    Uncover carrots. Add 1 tsp. olive oil and bell peppers to hot pan. Stir often until vegetables are tender, 6-8 minutes.

    Add sliced shallots, butter, garlic and parsley seasoning, and 1/4 tsp. salt. Stir until butter is melted and shallot is tender, 1-2 minutes.

    If pan is dry, add water, 1 Tbsp. at a time, as needed.

    Remove from burner.

    While vegetables cook, continue recipe.

  4. 4

    Cook the Trout

    Pat trout dry and season flesh side with a pinch of salt and pepper.

    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.

    Reduce heat to medium-low. Transfer trout to a plate and tent with foil. Keep pan over medium-low heat; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Add 1 tsp. olive oil and minced shallots to hot pan. Stir occasionally until softened, 1-2 minutes.

    Add soy sauce, mirepoix base, orange marmalade, and 1 Tbsp. water. Stir often until combined and slightly thickened, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping trout with sauce and chives. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.