Meal Kit
Roasted Red Pepper Trout
with zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Maija Barnes
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)
- 2 Zucchini
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10 oz. Steelhead Trout Filets
- 1 Lemon
- 2 oz. Roasted Red Peppers
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½ oz. Ghee
- 2 Garlic Cloves
- 1 tsp. Onion Salt
- 1 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
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) pOMg79PX
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Calories410
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Carbohydrates14g
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Net Carbs11g
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Fat26g
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Protein35g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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 yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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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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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely chop red peppers.Stem and mince dill.Mince garlic. -
2 Prepare the Trout
Pat trout dry and season flesh side with half the onion salt (reserve remaining for zucchini).
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3 Cook the Trout
Place a 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 Cook the Zucchini
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini, chimichurri seasoning, remaining onion salt, minced garlic, and ghee to hot pan. Stir occasionally until zucchini is slightly browned and tender, 4-5 minutes.Remove from burner.While zucchini cooks, continue recipe. -
5 Make Red Pepper Topping and Finish Dish
In a mixing bowl, combine red peppers, 2 tsp. lemon juice, dill, 1 tsp. olive oil, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, topping trout with red pepper topping. Squeeze lemon wedges over zucchini to taste. Bon appétit!
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