Express
Piri Piri Trout with Cilantro Butter
and green bean amandine
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
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. Green Beans
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10 oz. Steelhead Trout Filets
- 1 Lime
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⅗ oz. Butter
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½ oz. Roasted Sliced Almonds
- ¼ oz. Cilantro
- 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) BqB5JaPm
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Calories450
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Carbohydrates19g
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Net Carbs11g
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Fat27g
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Protein37g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 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 breasts, 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
Zest lime and cut into wedges.
Stem and coarsely chop cilantro.Coarsely crush almonds in shipping bag.Pat trout dry and season flesh side with half the piri piri seasoning (use less if spice-averse; remaining is yours to use as you please!) and a pinch of salt. -
2 Cook the Green Beans
Trim green beans, if necessary.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.After 1 minute, add 1/4 cup water. Cover and cook until tender, 6-8 minutes.Uncover and stir in garlic salt and a pinch of pepper until combined, 1-2 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe. -
3 Cook the Trout
Place a medium 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 Cilantro Butter and Finish Dish
In a mixing bowl, combine softened butter, cilantro, lime zest (to taste), and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping trout with cilantro butter and garnishing green beans with almonds. Squeeze lime wedges over to taste. Bon appétit!
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