Express
Yuzu-Orange Glazed Trout
with sautéed green onion cauliflower
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Trout), Milk, Wheat, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
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. Cauliflower Florets
- 10 oz. Steelhead Trout Filets
- 1 Navel Orange
- 1 oz. Yuzu Dipping Sauce
- 2 Green Onions
- ⅓ oz. Butter
- 1 tsp. Minced Garlic and Chili Pepper
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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Calories420
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Carbohydrates18g
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Net Carbs13g
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Fat25g
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Protein36g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Plate
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 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 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Break cauliflower into bite-sized pieces using hands.
Peel orange and halve. Juice one half and separate the other half into sections.Trim and thinly slice green onions. -
2 Cook the Cauliflower
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add cauliflower, 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 cauliflower is tender, 3-5 minutes.Uncover and add green onions, half the minced garlic and chili pepper (to taste; reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper. Stir often until garlic is slightly browned, 2-3 minutes.Remove from burner.While cauliflower cooks, continue recipe. -
3 Cook the Trout
Pat trout dry. Season flesh side with 1/4 tsp. 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 until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer to a plate and tent with foil. Wipe pan clean and keep over medium heat. -
4 Make Sauce and Finish Dish
Add 1 tsp. olive oil to hot pan.
Add remaining minced garlic and chili pepper (to taste) to hot pan. Stir occasionally until fragrant, 30-60 seconds.Add oranges, orange juice, butter, and yuzu dipping sauce. Stir occasionally until combined and butter is melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping trout with sauce (to taste). Bon appétit!
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