Meal Kit
Garlic-Spinach Beurre Blanc Trout
with zucchini and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Keto-Friendly
- 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)
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10 oz. Steelhead Trout Filets
- 1 Red Bell Pepper
- 1 Zucchini
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2 oz. Beurre Blanc Butter
- 1 Shallot
- ½ oz. Baby Spinach
- 2 Garlic Cloves
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Pepper
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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Carbohydrates16g
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Net Carbs13g
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Fat29g
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Protein35g
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Sodium930mg
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
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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 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.
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1 Prepare the Ingredients
Remove stem, seeds, ribs, and cut bell pepper into 1" dice.
Trim zucchini ends and cut into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Coarsely chop spinach.Peel and halve shallot. Slice thinly.Mince garlic. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers, zucchini, and a pinch of salt to hot pan.
Stir occasionally until lightly browned and tender, 5-7 minutes.Add shallots, 1/4 tsp. salt, 1/4 tsp. pepper, and garlic and parsley seasoning. Stir often until shallots are translucent, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Trout
Pat trout dry and season flesh side with garlic pepper and 1/4 tsp. salt.
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.Transfer to a plate and tent with foil. Keep pan over medium heat; no need to wipe clean. -
4 Make the Sauce
Add 1 tsp. olive oil and garlic to hot pan. Stir often until garlic is lightly browned and fragrant, 30-60 seconds.
Add spinach and butter. Stir constantly until melted and slightly thickened, 1-2 minutes.If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!
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