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Greek-Style Mahi-Mahi

with feta zucchini and peppers

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), 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
  • Under %{max_calories} calories
    Under 35g carbs
    Pescatarian
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART

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In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 10 oz. Sliced Zucchini
  • 6 oz. Mixed Diced Peppers
  • Info
    1 oz. Roasted Sliced Almonds
  • Info
    1 oz. Crumbled Feta Cheese
  • Info
    1 oz. Greek Butter
  • 2 Garlic Cloves
  • 1 tsp. Garlic Pepper
  • 1 tsp. Chimichurri Seasoning
  • 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
    460
  • Carbohydrates
    17g
  • Net Carbs
    11g
  • Fat
    29g
  • Protein
    40g
  • Sodium
    1500mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Microwave-Safe Bowl

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 antibiotic free 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.

  • If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Toast the Almonds

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add almonds to hot pan and stir often until toasted, 2-3 minutes.

    Remove from burner. Transfer to a plate and set aside. Wipe pan clean and reserve.

    While almonds toast, continue recipe.

  2. 2

    Prepare the Ingredients

    Mince garlic.

    Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini, peppers, garlic salt, and garlic pepper to hot pan.

    Stir occasionally until lightly browned and tender, 3-4 minutes.

    Add garlic and stir occasionally until vegetables are fork-tender and garlic is lightly browned, 3-4 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  4. 4

    Cook Mahi-Mahi, Melt Butter, and Finish Dish

    Return pan used to toast almonds 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.

    While mahi-mahi cooks, place butter in a microwave-safe bowl. Microwave uncovered until melted, 20-30 seconds.

    Carefully remove from microwave.

    Plate dish as pictured on front of card, topping mahi-mahi with melted butter. Garnish vegetables with cheese and toasted almonds. Bon appétit!

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