All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Roast the Potatoes
Cut potatoes into ½" dice.
Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage seasoning into potatoes.
Spread into a single layer on their half and roast in hot oven until potatoes are fork-tender, 15-20 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Quarter apple and remove core. Cut into ½" dice.
Combine mustard, honey, apple cider vinegar, and a pinch of salt and pepper in a mixing bowl. Set aside.
Pat halibut dry, and season both sides with a pinch of salt and pepper.
Roast the Halibut
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and halibut to hot pan. Sear on one side until golden brown, 2-3 minutes.
Transfer halibut to empty half of baking sheet, seared side up. Reserve pan; no need to wipe clean.
Brush or spoon half the honey-mustard mixture over halibut (reserve remaining for halibut while cooking).
Roast until halibut is firm and reaches a minimum internal temperature of 145 degrees, 5-7 minutes, spooning remaining honey-mustard mixture on fish halfway through roasting.
Make the Apple Hash
Return pan used to sear fish to medium heat and add 2 tsp. olive oil.
Add apples and white portions of green onions to hot pan. Stir occasionally until lightly browned, 2-3 minutes.
Add slaw, butter, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, cook until liquid is evaporated, 3-5 minutes.
Remove from burner. Carefully, add roasted potatoes, green portions of green onions, and a pinch of salt and pepper to pan and stir to combine.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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