Express
Pesto-Crusted Bruschetta Trout
with buttered broccoli
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
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. Broccoli Florets
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10 oz. Steelhead Trout Filets
- 1 Roma Tomato
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1 oz. Basil Pesto
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¼ cup Italian Panko Blend
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⅗ oz. Butter
- 2 Green Onions
- ½ tsp. Potato Spice 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) pOJLvMPy
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Calories520
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Carbohydrates18g
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Net Carbs12g
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Fat36g
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Protein38g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 Ingredients and Make Bruschetta
Core tomato and cut into 1/4" dice.
Break broccoli into bite-sized pieces. Trim discolored ends, if necessary.Trim and thinly slice green onions.In a mixing bowl, combine diced tomatoes, 1 tsp. pesto (reserve remaining for trout), sliced green onions, and a pinch of salt and pepper. Set aside. -
2 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add potato spice seasoning, a pinch of salt and pepper, and butter. Stir occasionally until combined and broccoli is tender, 2-3 minutes.Remove from burner.While broccoli cooks, continue recipe. -
3 Prepare the Trout
Pat trout dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Evenly top with remaining pesto, then panko, pressing gentlyto adhere. -
4 Cook Trout and Finish Dish
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add trout, panko-side down, to hot pan. Cook until golden-brown and 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 trout with bruschetta. Bon appétit!
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