Express
Blazin' Chipotle Lime Trout
with squashlotes
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
-
Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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)
- 2 Yellow Squash
-
10 oz. Steelhead Trout Filets
- 1 Lime
-
2 oz. Light Sour Cream
- 1⅖ oz. Diced Jalapeno Pepper
-
1 oz. Chipotle Pesto
-
½ oz. Grated Parmesan Cheese
- 2 tsp. Fiesta Seasoning
- 1 tsp. Chile and Cumin Rub
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.
-
Nutrition (per serving) EOd1nJ3G
-
Calories450
-
Carbohydrates18g
-
Net Carbs14g
-
Fat27g
-
Protein39g
-
Sodium1030mg
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
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
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.
-
1 Prepare the Ingredients
Trim yellow squash ends, quarter, and cut into 1/2" dice.
Halve lime. Cut halves into wedges.Pat trout dry and season flesh side with a pinch of salt and chile and cumin rub. Evenly top with pesto (use less if spice-averse). -
2 Cook the Jalapeños
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add jalapeños (to taste) to hot pan. Stir occasionally until slightly browned, 2-3 minutes. -
3 Add the Squash
Add squash, fiesta seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 4-5 minutes.
Remove from burner.While vegetables cook, continue recipe. -
4 Cook Trout and Finish Dish
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.Plate dish as pictured on front of card, topping vegetables with sour cream and cheese. Squeeze lime wedges over dish to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
