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
Flakey, fantastic fish and herbaceous butter sauce come together in this meal like peanut butter and jelly. (Don't worry; this tastes much better.) Add in some delectable seasoned potatoes, roasted to perfection, and healthy broccolini, and you have a dinner that's much more than the sum of its parts. (Much like peanut butter and jelly, which is a classic sandwich we would never defame.)
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 fillets, pat dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. Follow same instructions as mahi-mahi in Step 3, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using tuna, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 3, cooking until tuna reaches desired doneness, 1-2 minutes per side for medium-rare. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
If using filets mignon, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
Start the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, ¼ tsp. pepper, and seasoning blend.
Flip potatoes, cut side down, in a single layer on one side. Roast in hot oven until starting to soften, 10 minutes.
Remove from oven. Potatoes will continue cooking in a later step.
While potatoes roast, prepare broccolini.
Roast the Potatoes and Broccolini
Trim bottom end from broccolini.
After potatoes have roasted 10 minutes, place broccolini on empty side of baking sheet and carefully toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Use a utensil! Baking sheet will be hot.
Roast again until broccolini is tender and potatoes are browned, 10-12 minutes.
While vegetables roast, cook mahi-mahi.
Cook the Mahi-Mahi
Halve mahi-mahi and pat dry. Season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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 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. Keep pan over medium heat.
Make the Sauce
Add ¼ cup water, cream cheese, and mirepoix base to hot pan. Bring to a simmer.
Once simmering, stir until cheese has melted and sauce is creamy, 1-2 minutes.
Remove from burner and stir in Tuscan herb butter.
Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing broccolini with crispy onions and red pepper flakes (to taste). Bon appétit!
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