Express
Lemon Caper Butter Trout
with garlic-Parmesan carrots
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 16 oz. Carrot
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10 oz. Steelhead Trout Filets
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1 oz. Beurre Blanc Butter
- ¾ oz. Capers
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Grated Parmesan Cheese
- ¼ oz. Parsley
- 1 tsp. Potato Spice 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.
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Nutrition (per serving) QPGy2EOE
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Calories510
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Carbohydrates21g
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Net Carbs15g
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Fat32g
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Protein36g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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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. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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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.
Pat trout dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 1/4 cup water, potato spice seasoning, and carrots to hot pan. Bring to a simmer.
Once simmering, cover and cook until tender and water is mostly evaporated, 3-5 minutes. Uncover and stir often until lightly browned, 2-4 minutes.Remove from burner. Stir in garlic & herb butter and half the cheese (reserve remaining for garnish) until melted and combined.While carrots cook, continue recipe. -
3 Cook Trout and Prepare Parsley
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add trout, skin-side up, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer trout to a plate and set aside. Wipe pan clean and reserve.While trout cooks, stem and coarsely chop parsley. -
4 Make Sauce and Finish Dish
Return pan used to cook trout to low heat. Add capers, 2 Tbsp. water, and beurre blanc butter to hot pan. Bring to a simmer, stirring constantly.
Once simmering, immediately remove from burner. Stir in half the parsley (reserve remaining for garnish).Plate dish as pictured on front of card, topping trout with sauce and garnishing carrots with remaining cheese. Garnish dish with remaining parsley. Bon appétit!
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