Express
Lemon Garlic Butter Trout
with sautéed piri piri cauliflower
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
- Mediterranean
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
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10 oz. Steelhead Trout Filets
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⅘ oz. Lemon Garlic Butter
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½ oz. Roasted Sliced Almonds
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0.44 oz. Mayonnaise
- 2 tsp. Minced Garlic and Parsley
- 0.14 oz. Lemon Juice
- 1 tsp. Portuguese Piri Piri Blend
- ½ 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) A3K1l5q6
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Calories500
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Carbohydrates13g
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Net Carbs8g
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Fat36g
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Protein37g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
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 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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1 Prepare the Ingredients
Cut cauliflower into 1" pieces.
Pat trout dry and season flesh side with half the garlic salt (reserve remaining for cauliflower) and a pinch of pepper. -
2 Cook the Cauliflower
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add cauliflower and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and cauliflower is slightly tender, 3-5 minutes.Uncover and add half the minced garlic and parsley (reserve remaining for sauce), piri piri seasoning (to taste), 1 Tbsp. water, and remaining garlic salt. Stir occasionally until combined and cauliflower is slightly browned, 2-4 minutes.Remove from burner.While cauliflower cooks, continue recipe. -
3 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. -
4 Make Sauce and Finish Dish
Place butter and remaining minced garlic and parsley in a microwave-safe bowl.
Microwave uncovered until butter is melted, 20-30 seconds.Carefully remove from microwave.In a mixing bowl, combine mayonnaise, lemon juice, and a pinch of salt.Stir butter mixture into mayonnaise mixture until combined. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping trout with sauce. Garnish cauliflower with almonds. Bon appétit!
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