Meal Kit
Tomato Feta Trout
with buttermilk-dill zucchini and peppers
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Sesame
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Gluten-Smart
Chef
Rachel Post
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)
- 2 Zucchini
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10 oz. Steelhead Trout Filets
- 1 Red Bell Pepper
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2 oz. Tomato Feta Butter
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1 oz. Crumbled Feta Cheese
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1 tsp. Buttermilk-Dill Seasoning
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1 tsp. Za'atar 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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Calories470
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Carbohydrates17g
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Net Carbs12g
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Fat30g
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Protein38g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
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 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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If using NY strip steak, 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 yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
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.Remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.Pat trout dry and season flesh side with za'atar seasoning and a pinch of salt. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and a pinch of salt to hot pan. Stir occasionally until peppers begin to soften, 2-3 minutes. -
3 Finish the Vegetables
Add zucchini, buttermilk-dill seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan.
Stir occasionally until vegetables are browned and tender, 6-8 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Cook the Trout
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping trout with softened tomato feta sauce and garnishing vegetables with cheese. Bon appétit!
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