Meal Kit
Almond-Topped Trout with Sicilian Sauce
and balsamic buttered Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Tom Scodari
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)
- 12 oz. Brussels Sprouts
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10 oz. Steelhead Trout Filets
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1 oz. Sicilian Sauce
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½ oz. Roasted Sliced Almonds
- ½ oz. Balsamic Vinegar
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⅓ oz. Butter
- 1 tsp. Potato Spice Seasoning
- 1 tsp. Garlic Salt
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) DOL8zLO8
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Calories470
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Carbohydrates16g
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Net Carbs10g
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Fat31g
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Protein38g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Finely chop almonds.Pat trout dry and season flesh side with potato spice seasoning. -
2 Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and top with 2 tsp. olive oil and garlic salt. Massage oil and seasoning into Brussels sprouts and spread into a single layer, cut-side down.
Roast in hot oven until tender and browned, 14-16 minutes.Carefully remove from oven.While Brussels sprouts roast, continue recipe. -
3 Cook the Trout
Place a medium 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.Reduce heat to low. Transfer trout to a plate. Wipe pan clean and keep over low heat. -
4 Make the Sauce
Add Sicilian sauce (to taste) and 2 Tbsp. water to hot pan.
Stir constantly until combined, 2-3 minutes. Remove from burner. -
5 Finish Brussels Sprouts and Finish Dish
Transfer Brussels sprouts to a mixing bowl.
Add vinegar and softened butter and stir until fully coated. Brussels sprouts will be hot! Use a utensil.Plate dish as pictured on front of card, topping trout with sauce (to taste) and almonds. Bon appétit!
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