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
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
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
Prepare The Ingredients
Core tomato and cut into ½" dice
Trim cucumber and thinly slice into rounds
Cook The Mahi Mahi
Cut mahi into 3 even pieces. Pat dry and seasoning with blackened seasoning and a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
Transfer to a plate. Reserve pan; wipe clean.
Make The Salad
Add spinach, carrots, cucumber, tomato, dressing, and a pinch of salt and pepper to a large mixing bowl until completely combined.
Make The Sauce
In the same pan over medium heat, add cream cheese, pesto, ¼ cup water, and a pinch of salt. Bring to a simmer and stir to combine.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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