Culinary Collection

Blackened Mahi-Mahi and Lemon Dill Cream

with Parmesan potato pressé and asparagus

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish (Mahi Mahi), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Blackened fish is just plain delicious; no fancy adjectives, adverbs, or puns needed to love the contrast of slight heat and pepper and the flaky lightness. It's deliciousness pure and simple, nothing more and nothing less. We save the adjectives for the potatoes, a presse-inspired preparation that's cheesy, gooey, and lovely. Bring the simple and the potato together, and it's wonderous.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    4 fl. oz. Cream Sauce Base
  • 5 oz. Asparagus
  • 1 Yellow Onion
  • 1 Lemon
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    ⅓ oz. Butter
  • 2 tsp. Blackening Seasoning
  • 2 Dill Sprigs

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
    640
  • Carbohydrates
    48g
  • Fat
    29g
  • Protein
    49g
  • Sodium
    1680mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Muffin Tin

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

Customize It Instructions

  • If using chicken breasts, pat dry and season both sides with seasoning blend. Follow same instructions as mahi-mahi in Step 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as mahi-mahi in Step 5, cooking until fish reaches minimum internal temperature, 4-6 minutes per side.

  • If using pork chops, pat dry and season both sides with seasoning blend. Follow same instructions as mahi-mahi in Step 5, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  1. 1

    Form the Potato Presse

    Peel potatoes, halve lengthwise, and cut into very thin half-moons.

    In six cups in prepared muffin tin, shingle potato slices flat at a 90-degree angle until cups are halfway full, using about five to seven slices per cup. Four slices will overlap to form a circle. Press potato down into cups and season with 1/4 tsp. salt.

    Divide cheese between cups. Then repeat shingling as before with remaining potato slices, pressing them firmly into cheese. Potato slices may overflow cups, and there may be extra slices. Season with a pinch of salt.

  2. 2

    Bake the Potato Presse

    Top potato cups evenly with butter. Spray a piece of foil with cooking spray and tightly wrap muffin tin, sprayed-side down.

    Bake in hot oven, 20 minutes.

    Remove foil. Bake again until golden brown, 10-15 minutes.

    Rest baked pressé 5 minutes, then slide a knife around potato cups to release potatoes.

    While potatoes bake, prepare remaining ingredients.

  3. 3

    Prepare the Remaining Ingredients

    Trim woody ends off asparagus and cut into 2" lengths.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Finely chop dill.

    Halve and peel onion, then mince.

    Halve mahi-mahi and pat dry. Season both sides with seasoning blend.

  4. 4

    Cook the Asparagus

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add asparagus and a pinch of salt and pepper to hot pan. Stir occasionally until tender, but still crisp, 6-8 minutes.

    If asparagus is thinner than a pencil, check for doneness sooner.

    Remove from burner.

    While asparagus cooks, cook mahi-mahi.

  5. 5

    Cook Mahi, Make Sauce, and Finish Dish

    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 a minimum internal temperate of 145 degrees, 3-4 minutes per side.

    Remove from burner. Transfer mahi-mahi to a plate. Wipe pan clean and return to medium heat. Add half the onion (the rest is yours!) and cook, 2 minutes.

    Stir in cream sauce base, dill, 1 Tbsp. lemon juice, and a pinch of salt. Bring to a simmer. Once simmering, remove from burner.

    Plate dish as pictured on front of card, topping mahi-mahi with sauce. Squeeze lemon wedges over to taste. Bon appétit!

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