Express
Summer Produce
Fiesta Trout and Elotes Corn on the Cob
with lime and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Trout), Milk, Eggs
- Calorie-Conscious
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 2 Ear of Corn
- 10 oz. Steelhead Trout Filets
- 1 Lime
- 1 oz. Tortilla Strips
- 1 oz. Chipotle Pesto
- ½ oz. Grated Parmesan Cheese
- 0.44 oz. Mayonnaise
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
- 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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Calories600
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Carbohydrates42g
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Net Carbs36g
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Fat35g
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Protein41g
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Sodium970mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 1 Baking Sheet
- 1 Plate
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 in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 Start the Corn
Halve corn using hands.
Place corn on prepared baking sheet and massage 2 tsp. olive oil, half the garlic salt (reserve remaining for trout), and a pinch of pepper into corn.Roast in hot oven, 12 minutes.While corn roasts, continue recipe. -
2 Add the Trout
Coarsely crush tortilla strips and evenly spread on a plate.
Pat trout dry and season flesh side with remaining garlic salt and chile and cumin rub. Top evenly with mayonnaise.Place trout, mayonnaise-side down, onto plate with tortilla strips, pressing gently to adhere.After 12 minutes, carefully remove sheet from oven. Flip corn and push to one side of sheet. Sheet and corn will be hot! Use a utensil.Add trout, tortilla-side up, to empty side of sheet. -
3 Finish the Corn and Trout
Roast in hot oven until corn is browned and trout reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Carefully remove sheet from oven and evenly top corn with pesto (to taste). Sheet will be hot! Use a utensil.While corn and trout roast, continue recipe. -
4 Prepare Ingredients and Finish Dish
Coarsely chop cilantro.
Halve lime and cut into wedges.To serve, top corn with cheese and cilantro. Squeeze lime wedges all over to taste. Bon appétit!
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