All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The light sweetness of apricot and the herbaceous rosemary (smelling like Christmas) go together here like nobody's business. But it'll be your business once you cook up the some delicate mahi-mahi, flaky and amazing, and dress it in this delectable sauce. Potatoes and Brussels, dusted with almonds, make the perfect bed for this fish. All and all, looking at this meal… business has never been better.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
If using chicken breasts, follow same instructions as mahi-mahi in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using wild-caught salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
Prepare the Ingredients
Cut potatoes into ½" dice.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Stem and mince rosemary.
Pat mahi-mahi dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Vegetables
Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add potatoes to hot pan and stir occasionally until lightly browned, 8-10 minutes.
Add 1 tsp. olive oil, Brussels sprouts, and garlic salt. Stir occasionally until vegetables are fork-tender, 10-12 minutes.
If vegetables brown too quickly, add water, 1 Tbsp. at a time, and cook until evaporated. Repeat until vegetables are cooked.
Remove from burner.
While vegetables cook, cook mahi-mahi.
Cook the Mahi-Mahi
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Transfer mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make the Apricot Rosemary Glaze
When vegetables have finished cooking, return pan used to cook mahi-mahi to medium heat and add ½ tsp. olive oil. Add rosemary to hot pan and stir until fragrant, 30-60 seconds.
Stir in apricot preserves, grainy mustard, and ¼ cup water. Bring to a boil.
Once boiling, remove from burner and swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with apricot rosemary glaze and garnishing vegetables with almonds. Bon appétit!
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