Culinary Collection

Mahi-Mahi and Rosee Sauce

with Parmesan-stuffed tomatoes and broccoli beurre blanc

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
Carb 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

Beurre blanc means "white butter" in French, but you can tell that already; just look at the way the creamy sauce enrobes the broccoli. You can also tell, just by looking, how amazingly juicy slash crunchy those tomatoes are, crispy good. The green of the fresh broccoli is also especially beautiful. Seems like we don't even need this description; the picture tells 1,000 words.

In Your Box (serves 2)

  • 2 oz. White Cooking Wine
  • Info
    ¼ cup Italian Panko Blend
  • 1 Shallot
  • Info
    4 oz. Rosee Sauce
  • 2 Roma Tomatoes
  • Info
    1 oz. Shredded Parmesan Cheese
  • 8 oz. Broccoli Florets
  • Info
    1 oz. Butter
  • 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
    586
  • Carbohydrates
    23g
  • Fat
    32g
  • Protein
    43g
  • Sodium
    1471mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 2 Microwave-Safe Bowls

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 customized protein, pat dry and season both sides with a pinch of salt and pepper.

  • If using NY strip steak, follow same instructions as mahi-mahi in Step 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as mahi-mahi in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Halve tomatoes and scoop out seeds. Peel and mince shallot. Combine cheese and panko in a mixing bowl. Set aside. Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Vegetables

    Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into broccoli. Spread into a single layer on one side. Place tomatoes on empty side of baking sheet, well side up, and season with a pinch of salt. Divide cheese-panko mixture evenly among tomato wells. Break half the butter (reserve remaining for sauce) into small pieces. Top each tomato well with a butter piece. Roast in hot oven until broccoli is tender and panko is lightly browned, 12- 15 minutes. While vegetables roast, make beurre blanc.

  3. 3

    Make the Beurre Blanc

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 1-2 minutes. Add white wine and bring to a simmer. Once simmering, cook until liquid is reduced by half, 1-2 minutes. Remove from burner and stir in remaining butter. Set aside.

  4. 4

    Cook the Mahi-Mahi

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until lightly browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove from burner and transfer mahi-mahi to a plate. Tent with foil. Wipe pan clean and reserve.

  5. 5

    Heat Rosee Sauce and Finish Dish

    Return pan used to cook mahi-mahi to medium heat. Add rosee sauce to hot pan. Stir occasionally until sauce is warmed through, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping broccoli with beurre blanc and mahi-mahi with rosee sauce. Bon appétit!

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