Culinary Collection

Mahi-Mahi and Green Peppercorn Sauce

with mashed red potatoes and carrots

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish

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

(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!)

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 8 oz. Carrot
  • 2 tsp. Mirepoix Base
  • 2 Green Onions
  • Info
    1⅕ oz. Garlic & Herb Cheese Spread
  • Info
    1 oz. Tuscan Herb Butter
  • Info
    2 oz. Sour Cream
  • ½ tsp. Garlic Salt
  • ¼ oz. Brined Green Peppercorns
  • 12 oz. Red Potatoes

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
    583
  • Carbohydrates
    47g
  • Fat
    28g
  • Protein
    39g
  • Sodium
    1529mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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 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.

  1. 1

    Start Potatoes and Prepare Ingredients

    Quarter potatoes. 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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. Cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. Remove mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe pan clean.

  5. 5

    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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