This Chili-Lime Steelhead Trout Recipe with roasted chayotes, red onions, and mojo de ajo is the perfect delicious and healthy dinner idea for your next stay at home date night. This is a sponsored post written by me on behalf of Home Chef All opinions are 100% mine. #realhomechef
It's not often that I am thoroughly surprised by a dish, but this Chili-Lime Steelhead Trout recipe with roasted chayotes, red onions, and mojo de ajo did it for me. Not only was the recipe utterly delicious (deeeelish), but it introduced me to a new ingredient that I am now officially obsessed with. I seriously love when that happens. Also, despite being beautiful, it was really quite easy to make. So, pretty much I love this recipe.
There's been a lot of hype over Meal Delivery services lately and I've been thinking about trying one because even as a food blogger, sometimes I get stuck in a rut or don't have the time (or inclination) to try new things or get out to the market. So when I was presented with the opportunity to try out Home Chef, I totally jumped!
We signed up to receive three entrees, and they were all truly Delicious Meals - this trout recipe though, was above and beyond so I feel compelled to share it with you! One of the things I loved about the Home Chef Meals is that they give you an actual recipe, as opposed to only telling you when and how to combine the pre-measured ingredients. They also have the recipes available online. So if the meal you want to make isn't on the menu that week, you can still fix it on your own.
If you don't recognize that vegetable, don't worry, I didn't either. I mean, I've seen them in the market before but I honestly had no idea what it even was. No. Idea. So when it showed up as an ingredient in my trout dish, I was a little worried. Turns out it's a chayote. And p.s. chayotes are hella good. They tasted a lot like zucchini, but with a firmer texture. As a hard core zucchini lover, I'm hesitant to tell you that I think I liked them even better than zucchini.
We made sure to put Home Chef through the ringer. I ordered three meals (Chili-Lime Steelhead Trout with roasted chayotes, red onions, and mojo de ajo, Flat Iron Steak and Fines Herbes Butter with garlic, potato, and red pepper hash, and Fig-Glazed Pork Tenderloin with roasted Brussels sprouts and carrots), then I let the food sit on my front porch (in Florida!) for a few hours. The food comes in refrigerated boxes and they say you don't have to be home when it's delivered. I wanted to make sure that was true. And it is! Despite 90+ degree heat, everything was cold when I unpackaged it.
I also waited until the last day the packages said they would be good before I cooked them. Since Home Chef only delivers once a week, we wanted to make sure that we weren't going to have spoiled food if my last meal wasn't prepared until right before our next delivery arrived. Verdict - the food was great! Nothing spoiled!
And obviously, most important - flavor, quality, and portion size. Obviously, I was happy (thrilled, really) with the recipes, or I wouldn't be posting this. Quality-wise I have no complaints at all, and also the portions were very generous. I made these recipes for my husband and I and we had leftovers with each meal.
As a food blogger, I obviously don't have the need for a regular delivery service, but I love the idea of using it as a date-night in. You do still have to prepare the food, but I personally love cooking, so that's a good thing in my mind. It gives me the opportunity to try new and yummy recipes without having to source, shop, and portion the ingredients. Plus, Home Chef allows you to pause your meal subscription at any time, so if you try a meal once and then want to take a break, no big!
From Home Chef:
"Many home cooks might encounter new ingredients with this meal, and they'll be darn glad they did. First up is steelhead trout, a unique species of trout in the same family as salmon, which lends it its vibrant pink hue. Its flaky texture and mild flavor make it perfect for cooking quickly in a hot pan and seasoning with a sweet, herbaceous mojito lime rub. Chayote squash is another new ingredient. Similar in flavor and texture to zucchini, it's an ideal pair for the bold, healthy flavors of this dish."
There are 10+ choices on Home Chef’s ever-changing weekly menu, it's full of diverse dinner options, and even has add-ons like smoothies, fruit and breakfast that you can tack onto your order! We had no problem finding diet-friendly grain and gluten-free options.
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Chili-Lime Steelhead Trout, Ingredients:
- 2 Chayotes
- 1 Red Onion
- 1 Lime
- 2 Garlic Cloves
- 4 Cilantro Sprigs
- 1 Tbsp. McCormick Mojito Lime Seasoning
- 2 Steelhead Trout Fillets
- 1 oz. Crumbled Cotija Cheese
- Olive Oil
- Cooking Spray
Chili-Lime Steelhead Trout, Directions:
- Peel chayotes, trim ends, and halve lengthwise. Use a spoon to scoop out seeds. Cut across width into ½" slices. Halve and peel onion. Cut into ¼” slices. Zest lime, halve, and juice. Mince garlic. Stem and coarsely chop cilantro. Stir together seasoning blend and 1 Tbsp. water in a small bowl. Rinse trout fillets, pat dry, and season both sides with ¼ tsp. salt.
- Place chayotes and red onion on prepared baking sheet. Drizzle with 1 Tbsp. olive oil, 1 tsp. salt, and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast 22-25 minutes, or until chayotes are lightly browned and tender. Remove from oven and sprinkle with half the cilantro (reserve remaining for garnish). White vegetables roast, start mojo de ajo in next step.
- Combine 2 Tbsp. lime juice, 2 tsp. lime zest, garlic, 2 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a small bowl. Whisk together and set aside to let flavors marry.
- Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and trout fillets, skin side up, to hot pan. Cook 2-3 minutes on one side, or until lightly browned. Flip, and spread mojito lime rub evenly over fish. Place pan in oven and roast 4-6 minutes, or until trout is firm and reaches a minimum internal temperature of 145 degrees. Remove from oven and let rest 2 minutes.
- Place roasted vegetables on plate, drizzle with mojo de ajo sauce, and garnish with cotija cheese. Place trout on plate and garnish with remaining cilantro.
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