Meal Kit

Culinary Collection

Chile Lime Butter Mahi-Mahi

with green beans and roasted tomatoes

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Anchovy, Mahi Mahi), Milk, Wheat

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
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

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In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 2 Roma Tomatoes
  • 8 oz. Green Beans
  • 1 oz. Pepitas
  • Info
    1 oz. Cream Cheese
  • Info
    ⅘ oz. Chile Lime Butter
  • Info
    2 Tbsp. Panko Breadcrumbs
  • ¼ oz. Cilantro
  • 1 tsp. Chile and Cumin Rub
  • ½ tsp. Garlic Salt

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
    530
  • Carbohydrates
    22g
  • Net Carbs
    15g
  • Fat
    32g
  • Protein
    41g
  • Sodium
    1590mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Toast Pepitas and Prepare Ingredients

    Coarsely crush pepitas in shipping bag.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pepitas to hot pan and stir occasionally until toasted, 1-2 minutes.

    Remove from burner. Transfer pepitas to a plate. Reserve pan; no need to wipe clean.

    While pepitas toast, trim ends off tomatoes and halve widthwise.

    Stem and mince cilantro.

    Trim green beans, if necessary.

  2. 2

    Roast the Tomatoes

    Place tomatoes on prepared baking sheet. Massage 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper into tomatoes. Divide panko and cilantro evenly between tops of tomatoes and drizzle with 1 tsp. olive oil.

    Roast in hot oven until tomatoes are tender and panko has browned, 10-15 minutes.

    While tomatoes roast, continue recipe.

  3. 3

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

    Add 1/4 cup water, garlic salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Remove from burner.

  4. 4

    Cook the Mahi-Mahi

    Pat mahi-mahi dry and halve any larger pieces to match smaller pieces. Season all over with chile and cumin rub and 1/4 tsp. salt.

    Return pan used to toast pepitas to medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

    Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    In a microwave-safe bowl, combine butter and cream cheese. Cover with a damp paper towel.

    Microwave covered until melted, 30-60 seconds.

    Carefully remove from microwave. Stir until smooth.

    Plate dish as pictured on front of card, topping mahi-mahi with sauce and toasted pepitas. Bon appétit!

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