Culinary Collection

Crispy Mahi-Mahi and Herbed Crème Fraîche

with roasted sweet potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Mahi Mahi), Milk, Wheat

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

Crème fraîche is a dairy product that's known for its thickness, creaminess, and the abundant use of accents over its letters. It's often used in desserts or in soups, but here, mixed with chives, it gives the crispy mahi an added bit of decadence and oomph, a creamy rich top hat that goes perfectly with the crispy panko coat and tails. This mahi is all dressed up and raring to paint the town red.

In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    2 oz. Crème Fraîche
  • Info
    1 oz. Crispy Fried Onions
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¼ cup Italian Panko Blend
  • 6 Chive Sprigs
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 1½ tsp. Cornstarch
  • ½ tsp. Garlic Pepper

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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 ¼ tsp. salt and garlic pepper. Follow same instructions as mahi-mahi in Steps 4 and 5, coating one side and cooking, panko-side down first, until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry and season flesh side with ¼ tsp. salt and garlic pepper. Follow same instructions as mahi-mahi in Steps 4 and 5, coating flesh side and cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Roast the Sweet Potatoes

    Peel sweet potato and cut into 1/4" rounds.

    Place sweet potato rounds on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/4 tsp. salt.

    Spread into a single layer. Roast in hot oven, 15 minutes.

    Carefully, remove from oven and flip rounds. Baking sheet will be hot! Use a utensil. Top evenly with cheese and crispy onions.

    Roast again until tender and browned, 8-12 minutes.

    While sweet potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince chives.

    Halve mahi-mahi and pat dry. Season both sides with 1/4 tsp. salt and garlic pepper.

  3. 3

    Make the Herbed Crème Fraîche

    Combine crème fraîche, chives, seasoning blend, a pinch of salt, and 2 tsp. water in a mixing bowl. Set aside.

  4. 4

    Prepare the Mahi-Mahi

    Combine cornstarch and 11/2 tsp. water in another mixing bowl.

    Top one side of mahi-mahi with cornstarch mixture, then panko, pressing gently to adhere.

  5. 5

    Cook Mahi-Mahi and Finish Dish

    Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add mahi-mahi to hot pan, panko-side down. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner.

    Plate dish as pictured on front of card, topping mahi-mahi with herbed crème fraîche. Bon appétit!

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