Culinary Collection

Mahi-Mahi and Shallot Butter Sauce

with broccoli and wild rice

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Expert

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

Butter and cream bring the fat (or the phat, for those of us who remember the 90s). Wine brings a sweet acid, and shallot a sharp balance, and when it all comes together, it's pretty fly for a weeknight meal. And the way this sauce enrobes the delicate, sweet fish with its perfect flavors and textures? Whoop, there it is. ("It" being an amazing dinner made in the comfort of your home.) Tip: If you have a whisk, use a whisk for making the sauce, including when adding the cream.

In Your Box (serves 2)

  • Info
    ½ cup Seasoned Wild Rice Blend
  • Info
    ¼ oz. Flour
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 8 oz. Broccoli Florets
  • Info
    4 oz. Light Cream
  • 1 oz. White Cooking Wine
  • 1 Shallot
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Grated Parmesan
  • 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
  • Cooking Spray
  • 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
  1. 1

    Cook the Rice

    Coarsely chop sun-dried tomatoes. Bring a medium pot with wild rice, sun-dried tomatoes, and 1 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. Remove from burner, fluff, and set aside covered. While rice cooks, roast broccoli.

  2. 2

    Roast the Broccoli

    Cut broccoli into bite-sized pieces, if necessary. Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, Parmesan, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes. If broccoli finishes cooking before rest of meal, remove from oven and tent with foil. While broccoli roasts, prepare ingredients.

  3. 3

    Prepare the Ingredients

    Squeeze butter from packet and divide into three equal pieces. Refrigerate until ready to use. Keeping butter cold makes for a smoother sauce. Peel and mince shallot. Pat mahi-mahi dry and halve fillets. Season both sides with a pinch of salt and pepper.

  4. 4

    Cook the Fish

    Place flour on a plate. Place mahi-mahi on flour and flip to coat on each side. Place a medium non-stick pan over medium heat and add 2 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. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook mahi-mahi to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 2-3 minutes. Add wine and bring to a boil. Once boiling, cook until liquid is reduced by half, 1-2 minutes. Remove butter from refrigerator. Add butter to pan, one piece at a time, and whisk or stir vigorously until combined. Slowly pour in cream, stirring often. Return to a boil and boil until slightly thickened, 30-60 seconds. Remove from burner and season with a pinch of salt. Plate dish as pictured on front of card, topping mahi-mahi with sauce. Bon appétit!

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