Meal Kit
Chipotle Lime Butter Trout
with adobo squash and peppers
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
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)
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10 oz. Steelhead Trout Filets
- 1 Zucchini
- 1 Red Bell Pepper
- 1 Lime
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1 oz. Grated Cotija Cheese
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⅘ oz. Chipotle Butter
- ¼ oz. Cilantro
- 0.08 oz. Chile Lime Adobo
- ½ tsp. Fiesta 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) yOk4rA3m
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Calories460
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Carbohydrates15g
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Net Carbs11g
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Fat31g
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Protein37g
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Sodium980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
- 1 Zester
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 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 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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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Zest and halve lime. Cut one half into wedges and juice the other half.Stem and coarsely chop cilantro.Pat trout dry. Season flesh side with fiesta 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 and pepper to hot pan. Stir occasionally until peppers are slightly tender, 2-3 minutes. -
3 Finish the Vegetables
Add zucchini to hot pan. Stir occasionally until vegetables are tender, 4-5 minutes.
Remove from burner.Stir in chile lime adobo seasoning, a pinch of salt, 1 Tbsp. water, and 1 tsp. lime juice until 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.Remove from burner.While trout cooks, continue recipe. -
5 Make Chipotle Lime Butter and Finish Dish
In a mixing bowl, combine softened butter (to taste) and 1/4 tsp. lime zest. Set aside.
Plate dish as pictured on front of card, topping trout with chipotle lime butter (to taste). Garnish vegetables with cheese and cilantro. Squeeze lime wedges over dish to taste. Bon appétit!
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