Express
Pesto Butter Trout
with garlicky kale and bean ragù
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
- Calorie-Conscious
- Carb-Conscious
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Maija Barnes
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)
- 15 oz. Cannellini Beans
- 10 oz. Steelhead Trout Filets
- 3 oz. Shredded Kale
- 1 oz. Basil Pesto Butter
- 1 oz. Creme Fraiche
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Minced Garlic and Lemon Basil
- 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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Calories620
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Carbohydrates44g
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Net Carbs42g
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Fat29g
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Protein50g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Colander/Strainer
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 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.
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1 Cook the Kale
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add kale and 1 Tbsp. water to hot pan. Stir occasionally until wilted, 2-3 minutes. -
2 Add the Beans
Drain and rinse beans in a colander/strainer.
Add beans to hot pan. Stir occasionally until heated through, 3-4 minutes. -
3 Add the Sauce
Add mirepoix base, creme fraiche, minced garlic and lemon basil, cheese, 1/4 tsp. salt, and 1/2 cup water to hot pan. Reduce heat to medium-low. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 4-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Cook Trout and Finish Dish
Pat trout dry. Season flesh side with garlic salt and a pinch of 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 undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping trout with softened butter. Bon appétit!
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