Sweet Mustard Glazed Steelhead

with Broken Rice & Green Beans

Easy | 30 min

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Contains: Fish, Milk, Mustard, and Sulphites.

May Contain: Egg, Gluten, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Broken Rice
Italian Parsley
Brown Sugar
Green Beans
Sambal Oelek
Apple Cider Vinegar
Grainy Mustard
Herb Blend
Dried Tarragon, Parsley Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 717
Fat 25g
Protein 36g
Carbohydrates 97g

Cooking Directions


Prepare Ingredients
- Wash parsley and green beans.
- Finely chop parsley.
- Trim ends from green beans.
- Drain steelhead and pat dry with paper towel.
- Season both sides of steelhead with salt and pepper.
- Roughly chop capers.
- Cut lemon in half.


Cook Rice
- Rinse and drain broken rice in a fine mesh sieve.
- Add rice to a pot with 1 tbsp. butter, herb blend and 1 1/4 cups salted water.
- Bring to a boil and reduce heat to low.
- Cover with a lid and cook for 10–12 minutes, or until grains are tender.


Prepare Mustard Glaze
- In a small bowl, mix together grainy mustard, raw sugar and apple cider vinegar.
- Season with each of the following to taste: sambal oelek, half of the lemon juice, salt and pepper.
- Set aside for Step 5.


Cook Steelhead
- Heat 1 tbsp. olive oil in a medium skillet over medium-high.
- Add steelhead to skillet and cook for 4–6 minutes, turning halfway through, until an internal temp of 158°F.
- Remove steelhead from skillet and drain oil, wiping the skillet clean with paper towel.
- Place skillet back over low heat, return steelhead to skillet and swirl in mustard glaze.
- Cook for 1 minute, until glaze thickens and begins to coat fish.
- Turn off heat and turn steelhead to coat.


Cook Green Beans
- Meanwhile, bring 1 1/2 litres salted water to a boil in a large pot.
- When water is boiling, add green beans and cook for 2–3 minutes, or until tender and bright green.
- Drain green beans with a fine mesh sieve.
- Place back in pot and return to low heat.
- Season with 1/2 tbsp. butter, garlic, salt, pepper, half of the parsley and remaining lemon juice to taste.
- Cover with a lid to keep warm.


- Divide rice onto plates with green beans alongside.
- Lay steelhead next to green beans.
- Spoon any extra glaze on top of steelhead.
- Garnish with capers and parsley.
- Enjoy!

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