Meal Kit

Chipotle Lime Butter Trout

with adobo squash and peppers

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Trout), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Pescatarian
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • Info
    10 oz. Steelhead Trout Filets
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 Lime
  • Info
    1 oz. Grated Cotija Cheese
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    460
  • Carbohydrates
    15g
  • Net Carbs
    11g
  • Fat
    31g
  • Protein
    37g
  • Sodium
    980mg

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

  • 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 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.

  1. 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. 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. 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. 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. 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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