Meal Kit
Culinary Collection
Crispy Mahi-Mahi and Herbed Crème Fraîche
with roasted sweet potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
Chef
Sarah Thomsen
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
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12 oz. Mahi-Mahi Fillets
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2 oz. Creme Fraiche
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1 oz. Shredded Parmesan Cheese
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1 oz. Crispy Fried Onions
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¼ cup Italian Panko Blend
- 6 Chive Sprigs
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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.
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Nutrition (per serving) 8O7904PD
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Calories720
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Carbohydrates66g
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Net Carbs57g
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Fat31g
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Protein43g
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Sodium1540mg
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
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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.
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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.
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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 Prepare the Ingredients
Mince chives.
Halve mahi-mahi and pat dry. Season both sides with 1/4 tsp. salt and garlic pepper. -
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.
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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 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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