Meal Kit

Kroger Health Mahi-Mahi and Dill Butter

with carrot and apple kale salad in yogurt dressing

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

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

There's a certain list of classics for the grill. Ribs, obviously, in that classic Southern BBQ way with sauce brushed on over and over again, or burgers, with a dad-bodied guy flipping patties until they are charcoal-like hockey pucks. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt. Even less on the list of grill classics, but still deserving is carrots: These get a savory bath of butter, garlic, and lemon zest after their grilling for extra flavor. Classics, shmassics.

In Your Box (serves 2)

  • 12 oz. Carrot
  • 1 tsp. Chopped Garlic
  • 1 Lemon
  • 1 Persian Cucumber
  • 2 Dill Spring
  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    ⅓ oz. Butter
  • Info
    4 oz. Greek Yogurt
  • 1 Honeycrisp Apple
  • 5 oz. Chopped Kale

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
  • Pepper
  • 2 Mixing Bowls
  • 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
  1. 1

    Prepare the Ingredients

    Stem kale and coarsely chop. Peel, trim, and cut carrot into ¼" slices on an angle. Trim cucumber, halve lengthwise, then cut into ½” half-moons. Quarter apple and remove core. Cut into ½" slices. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Stem and mince dill. In a microwave-safe bowl, combine butter, dill, and half the garlic (reserve remaining for salad). Microwave until butter is melted, 15-30 seconds. Stir to combine and set aside. Pat mahi-mahi dry and halve.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 3-5 minutes. Add ¼ cup water and cover. Cook until water is mostly evaporated and carrot is tender, 2-3 minutes. Transfer carrot to a mixing bowl and set aside. Keep pan over medium-high heat. Add 1 tsp. olive oil, kale, and a pinch of salt and pepper to hot pan. Stir occasionally until beginning to turn bright green, 30-60 seconds. Add 2 Tbsp. water. Cover, and cook until kale wilts, 2-3 minutes. Remove from burner. Transfer kale to bowl with carrot. Let cool, 3 minutes.

  3. 3

    Toss the Salad

    After 3 minutes, add yogurt, remaining garlic, 2 tsp. lemon juice, apple, and cucumber to bowl with vegetables and toss or gently stir to combine. Set aside.

  4. 4

    Cook Mahi-Mahi 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. Plate dish as pictured on front of card, topping mahi-mahi with melted butter and squeezing lemon wedges over to taste. Bon appétit!

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