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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Topping
Coarsely crush walnuts.
In a mixing bowl, combine walnuts and Parmesan. Set aside.
Combine mustard and 1 Tbsp. water in another mixing bowl. Set aside.
Prepare the Mahi-Mahi
Halve mahi-mahi and pat dry. Season all over with a pinch of pepper.
Brush or spoon one side of mahi-mahi with mustard-water mixture. Top mustard-water mixture with walnut-Parmesan topping, pressing gently to adhere.
Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan, topping side down. Cook until topping is browned, 2-3 minutes.
Flip, and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Remove from burner.
Make the Salad and Finish Dish
Combine balsamic vinegar, 2 tsp. olive oil, and a pinch of salt in another mixing bowl. Add spinach, carrots, dried cherries and quinoa and toss or gently stir to combine.
Plate as pictured on front of card. Bon appétit!
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