Apricot Rosemary Mahi-Mahi

with Brussels sprouts and potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

Calories Conscious
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 you!
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.

In Your Box (serves 2)

  • Info
    ½ oz. Sliced Almonds
  • Info
    1 oz. Butter
  • 2 tsp. Grainy Mustard
  • Info
    12 oz. Mahi-Mahi Fillets
  • 8 oz. Brussels Sprouts
  • 12 oz. Yukon Potatoes
  • ½ tsp. Garlic Salt
  • 1 oz. Apricot Preserves
  • 1 Rosemary Sprig

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.

  • Nutrition (per serving)

  • Calories
    614
  • Carbohydrates
    50g
  • Fat
    30g
  • Protein
    40g
  • Sodium
    1254mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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