Express
Sicilian-Style Trout and Herb-Mustard Sauce
with potatoes and peppers
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Trout), Milk
- Gluten-Smart
Chef
Jimmy Shay
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)
- 12 oz. Cooked Diced Red Potatoes
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10 oz. Steelhead Trout Filets
- 6 oz. Rainbow Baby Bell Peppers
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1 oz. Sicilian Sauce
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1 oz. Sour Cream
- ½ oz. Dijon Mustard
- 2 tsp. Minced Garlic and Parsley
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⅓ oz. Butter
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Garlic and Parsley 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)
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Calories660
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Carbohydrates44g
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Net Carbs39g
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Fat39g
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Protein38g
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Sodium1060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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1 Prepare the Ingredients
Remove stems and seeds, and cut bell peppers into 1/2" dice.
Drain potatoes.Pat trout dry and season flesh side with garlic and parsley seasoning. -
2 Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 3-5 minutes.
Remove from burner. Transfer to a plate. Return pan to medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until browned, 4-6 minutes.Remove from burner. Stir in bell peppers and Sicilian sauce (to taste) until melted and combined.While vegetables cook, continue recipe. -
3 Cook the Trout
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add trout, skin-side up, to hot pan. Cook, 3 minutes.
Flip trout and cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-4 minutes.Remove from burner. Transfer to a plate. Wipe pan clean and reserve. -
4 Make Sauce and Finish Dish
Return pan used to cook trout to medium heat and add 2 tsp. olive oil. Add minced garlic and parsley to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add mustard (to taste), butter, a pinch of salt, 1/4 cup water, and half the chimichurri seasoning (remaining is yours to use as you please!). Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. Rest, 1 minute.Stir in sour cream until combined.Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!
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