IN YOUR BOX

4 oz. Grape Tomatoes

2 Garlic Cloves
2 Dill Sprigs
2 Green Onions
8 oz. Asparagus
2 Steelhead Trout Fillets
1 ½ fl. oz. Honey Mustard Dressing

CONTAINS: eggs, soy, fish (steelhead

trout)
NUTRITION per serving 15g carbohydrates 26g fat 40g protein 974mg sodium | calorie-conscious, carb-conscious

Calories Prep & Cook Time Cook Within Difficulty Spice Level IN YOUR KITCHEN
424 30-40 min. 3 days Easy Not Spicy Olive Oil
Salt
Pepper
Cooking Spray
GRILLING SERIES 2 Mixing Bowls

Grilled Honey-Mustard Steelhead Trout Grill Pan or Outdoor Grill

with fresh tomato-dill relish and asparagus www.homechef.com/3824

BEFORE YOU COOK
ɃɃTake a minute to read through
the recipe before you start–we
promise it will be time
well spent!
ɃɃThoroughly rinse produce and
pat dry

1 2 3
WHILE YOU COOK
ɃɃHeads up! Green onions are
used twice. White portions Prepare the Ingredients Make the Relish Grill the Asparagus
are added to relish, and green Coarsely chop grape tomatoes. Crush garlic with the Combine tomatoes, garlic, dill, white portions of Heat outdoor grill or grill pan to medium heat.
portions garnish dish.
side of a knife, then finely mince. Mince dill, leaves green onions, 2 tsp. olive oil, ¼ tsp. salt, and a pinch Coat asparagus with cooking spray and toss with
ɃɃNot a fan of fish skin? Don’t
worry. Once the fish is cooked, and stems. Trim and thinly slice white portions of of pepper in a mixing bowl and set aside. Add honey a pinch of salt and pepper. Once grill is hot, spray
the skin will easily peel off and green onions on an angle. Cut green portions into mustard to another mixing bowl. with cooking spray. Place asparagus on grill and cook
you can serve it without the skin. thin ribbons. Trim woody ends off asparagus. Pat fish until crisp-tender, 5-7 minutes, flipping occasionally.
fillets dry, and coat flesh side with ½ tsp. olive oil, ¼ Remove to a plate and tent with foil.
tsp. salt, and a pinch of pepper.
FROM THE CHEF
Quartering tomatoes before
chopping helps keep in juices and
makes them easier to cut.

Impress your diners (and

yourself) by getting pro-looking
crosshatch marks on grilled fish.
Imagine your grill is a clock and
place fillet on grill so tip points at
10 o’clock. After 2 minutes, rotate
so tip points at 2 o’clock, and
cook another 2 minutes. Repeat
on second side. This enhances
presentation, allows the fish to
cook evenly, and gets great char
flavor.

Did you know... 4 5 6

The Roman emperor Caesar
Augustus was so fond of asparagus
that he dispatched elite troops to Grill the Fish Glaze the Fish Plate the Dish
comb the empire gathering the
Spray hot grill pan or grill with cooking spray again. Brush flesh side of fish with honey mustard dressing Place a bed of asparagus on plate, top with fish, and
elegant spears.
Place fish on grill, flesh side down, and cook until and return to grill, flesh side down. Cook 1 minute, spoon relish over both. Garnish with green portions
opaque and fish reaches a minimum internal then remove from grill. of green onions.
temperature of 145 degrees, 3-5 minutes per side.

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