A mid-priced seafood that 1% lighter than the average seafood meal and ranks in the 32th percentile for protein.
Value4/5
Protein2/5
Lightness2/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Seafood lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 35g
Carbs35% · 65g
Fat46% · 38g
4g
Fiber
650mg
Sodium
4.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
32th pctl
More protein than 32% of 1,474 meals
Protein density
4.7g /100cal
Leaner than 49% of meals
vs Seafood average
1% lighter
This750
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Broccoli
Chicken Stock Concentrate
Steelhead Trout
Garlic
Chili Powder
Red Pepper Jam
Lime
Scallions
Jasmine Rice
Garlic Powder
Cooking Oil
Butter
Olive Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes.Add rice, half the stock concentrates (you’ll use the rest later), ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: Check broccoli after 10 minutes for doneness.
4
Meanwhile, pat pork* dry with paper towels; season generously with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan. Swap in trout* for pork. Cook (skin sides down) until skin is crisp, 4-5 minutes, then flip and cook until opaque and cooked through, 3-5 minutes more.
5
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute.Stir in ¼ cup water (⅓ cup for 4 servings), jam, and remaining stock concentrates. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes.Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.
6
Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise. Add trout to pan with sauce and turn to coat. (No need to slice trout!)
7
Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper.Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2
Step 2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes.Add rice, half the stock concentrates (you’ll use the rest later), ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
Step 3
Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: Check broccoli after 10 minutes for doneness.
4
Step 4
Meanwhile, pat pork* dry with paper towels; season generously with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan. Swap in trout* for pork. Cook (skin sides down) until skin is crisp, 4-5 minutes, then flip and cook until opaque and cooked through, 3-5 minutes more.
5
Step 5
Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute.Stir in ¼ cup water (⅓ cup for 4 servings), jam, and remaining stock concentrates. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes.Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.
6
Step 6
Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise. Add trout to pan with sauce and turn to coat. (No need to slice trout!)
7
Step 7
Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper.Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve.
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Red Pepper Jam Trout, served HelloFresh's Red Pepper Jam Trout: 750 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 750 calories and 35 grams of protein, covering roughly 38 percent of a standard 2,000 calorie daily target.
Trout is a generic common name for numerous species of carnivorous freshwater fishes belonging to the genera Oncorhynchus, Salmo, and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae. The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
750Calories
35gProtein
65gCarbs
38gFat
4gFiber
650mgSodium
Daily calorie contribution38% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Red Pepper Jam Trout?
Red Pepper Jam Trout contains 750 calories and 35 g of protein per serving, portioned as HelloFresh's Red Pepper Jam Trout: 750 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Red Pepper Jam Trout?
Red Pepper Jam Trout is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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