Meal Kit
Trout and Coconut Sauce
with carrots and peppers
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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)
- 10 oz. Steelhead Trout Filets
- 8 oz. Carrot
- 5⅗ fl. oz. Coconut Milk
- 1 Green Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 oz. Sun Dried Tomato Pesto
- 2 Tbsp. Sweetened Flaked Coconut
- 2 Green Onions
- ⅓ oz. Butter
- ½ tsp. Garlic Salt
- 1 tsp. Curry Powder
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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Calories950
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Carbohydrates85g
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Net Carbs79g
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Fat51g
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Protein40g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Large Non-Stick Pans
- 1 Small Non-Stick Pan
- 2 Plates
- 1 Peeler
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 sirloin steaks, 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 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 Rice
Bring a small pot with rice, 1 cup water, 1/2 tsp. salt, and half the coconut milk (reserve remaining for sauce) to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner.Stir green portions of green onions (prepared in a later step) into rice until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Toast Coconut and Prepare Ingredients
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.
Add coconut to hot pan. Stir occasionally until golden-brown and toasted, 1-2 minutes.Remove from burner and transfer coconut to a plate or bowl.While coconut toasts, peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat trout dry. Season flesh side with half the garlic salt (reserve remaining for vegetables) and a pinch of pepper. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, bell peppers, a pinch of salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and vegetables are tender, 3-5 minutes.Uncover and stir in remaining garlic salt and a pinch of pepper until combined, 2-3 minutes.Remove from burner. Stir in softened butter until melted and combined.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.Transfer trout to another plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil and white portions of green onions to hot pan. Stir occasionally until slightly browned, 1-2 minutes.
Add curry powder, pesto, and remaining coconut milk. Stir to combine and bring to a simmer.One simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping trout with sauce. Garnish rice with toasted coconut. Bon appétit!
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