Meal Kit
Citrus Soy-Glazed Trout
with sautéed vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Soy
-
Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- GLUTEN-SMART
Chef
Laura Alpern
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
- 1 Red Bell Pepper
- 1 Shallot
-
1½ fl. oz. Sweet & Thick Soy Sauce (GF)
-
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) n3v2vZ3e
-
Calories520
-
Carbohydrates35g
-
Net Carbs30g
-
Fat28g
-
Protein35g
-
Sodium1430mg
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 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 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 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 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 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 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.
