Culinary Collection

Mahi Mahi and Lemon Parmesan Butter

with rosemary ratatouille gratin

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Soy

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

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • 1 Yellow Squash
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    1 oz. Lemon Garlic Herb Butter
  • ½ tsp. Garlic Salt
  • 1 Rosemary
  • 1 Zucchini
  • 4 oz. Fire Roasted Diced Tomatoes in Juice
  • Info
    4 Butter Crackers
  • Info
    12 oz. Mahi-Mahi Fillets

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
  • 1 Large Non-Stick Pan
  • 1 8" square casserole dish

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 and mince rosemary. Trim zucchini and squash ends and cut into ¼" slices on an angle. Crush butter crackers Set butter on counter to soften.

  2. 2

    Prepare The Rataouille

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, squash, zucchini, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Add tomatoes, rosemary, and cream base and bring to a simmer. Cook until slightly thickened, 1-2 minutes. Transfer mixture to prepared casserole dish. Reserve pan; wipe clean.

  3. 3

    Bake The Ratatouille

    Top dish with butter crackers. Bake in a hot oven until mixture is heated through, 8-10 minutes. While casserole bakes, prepare the mahi.

  4. 4

    Prepare The Mahi

    Cut mahi into 3 even pieces. Pat dry and season with ¼ tsp salt and a pinch of pepper. In the same pan over medium heat 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.

  5. 5

    Make The Topping and Finish The Dish

    Add softened butter and parmesan to a small bowl until completely combined. Plate dish as pictured on front of card, topping mahi-mahi with butter. Bon appétit!

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