Meal Kit
Slow-Roasted Soy-Glazed Trout
with ginger-lime vegetable stir-fry
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Trout), Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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
- 6 oz. Rainbow Baby Bell Peppers
- 1 Zucchini
- 3 oz. Shredded Red Cabbage
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2 fl. oz. Sweet & Thick Soy Sauce
- 1 Lime
- 2 Green Onions
- 2 tsp. Minced Garlic and Chili Pepper
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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1 tsp. Multicolor Sesame Seeds
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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Calories390
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Carbohydrates29g
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Net Carbs25g
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Fat17g
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Protein36g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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 1/4" rings.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Halve lime. Cut one half into wedges and juice the other half.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat trout dry and season flesh side with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for vegetables). -
2 Roast the Trout
Place trout, skin-side down, on prepared baking sheet. Top flesh side with half the soy sauce (reserve remaining for vegetables) in an even layer. Sprinkle with half the sesame seeds (reserve remaining for garnish).
Roast in hot oven until trout reaches a minimum internal temperature of 145 degrees, 15-20 minutes.While trout roasts, continue recipe. -
3 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, bell peppers, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes. -
4 Finish the Vegetables
Add cabbage, minced garlic and chili pepper (to taste), white portions of green onions, and remaining Asian garlic, ginger & chile seasoning (to taste) to hot pan. Stir occasionally, 2 minutes.
Remove from burner.Stir in remaining soy sauce and 2 tsp. lime juice until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions and remaining sesame seeds. Squeeze lime wedges over to taste. Bon appétit!
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