Asiago Crusted Mahi Mahi and Romesco Sauce

with basil pasta and Tuscan herb bread

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

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

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    1 Ciabatta
  • 1 fl. oz. Basil Oil
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    5 oz. Spaghetti
  • 1 tsp. Onion Salt
  • 1 Tbsp. Tomato Paste
  • Info
    2 oz. Tuscan Herb Butter
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    12 oz. Mahi-Mahi Fillets

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
    985
  • Carbohydrates
    85g
  • Fat
    48g
  • Protein
    50g
  • Sodium
    1640mg

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare The Ingredients and Cook The Pasta

    Halve tomatoes Combine Italian panko and cheese in a bowl. Slice ciabatta in half. Top evenly with half the tuscan butter. Place on prepared baking sheet. Set aside. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. While pasta cooks, prepare the mahi

  2. 2

    Cook The Mahi Mahi

    Pat mahi mahi dry, and season flesh side with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and mahi mahi to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet with ciabatta, seared side up. Reserve pan; wipe clean. Top fish with panko mixture. Roast until bread is toasted and fish is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

  3. 3

    Cook The Tomatoes

    In a large nonstick pan over medium high heat, add 1 tsp olive oil, grape tomatoes and half the seasoning blend. Cook 3-4 minutes. Add cooked pasta, remaining seasoning blend, and a pinch of pepper.

  4. 4

    Make The Sauce

    In the same pan over medium heat, add tomato paste and ¼ cup water. Bring to a simmer. Remove from heat and stir in remaining tuscan butter.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping pasta with basil oil. Bon appétit!

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