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
A note about serious food allergies
(Cue the thumping beat, sick bass line…) “Here she comes now, sayin' mahi-mahi.” It's the remixed version, very rare, only collectors have it. Just like this meal… a rare and special thing, with peppercorn sauce that's creamy and cheesy and feisty, just like 80s punk-pop stars. And if you find a girl who sings mahi-mahi, you better keep her, just like you better keep this recipe close. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using salmon, pat dry and season flesh side with a pinch of salt and pepper; no need to halve. Follow same instructions as mahi-mahi in Step 4, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using wild-caught salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 4, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Start Potatoes and Prepare Ingredients
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel, trim, and cut carrot into ¼" slices on an angle.
Pat mahi-mahi dry and halve. Season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Carrot Slices
Place carrot slices on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for potatoes), and a pinch of pepper. Massage oil and seasoning into carrot slices
Spread into a single layer and roast in hot oven until fork-tender, 15-17 minutes.
While carrot slices roast, finish potatoes.
Finish the Potatoes
Drain cooked potatoes in a colander and return to pot.
Add butter, sour cream, green portions of green onions, remaining garlic salt, ¼ tsp. salt, and a pinch of pepper. Mash until mostly smooth. Cover and set aside.
Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe pan clean.
Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and cook, 1 minute.
Add peppercorns, ¼ cup water, mirepoix base, and cheese spread. Stir often until cheese spread is incorporated and sauce is thickened, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping mahi-mahi with sauce. Bon appétit!
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