Meal Kit
Culinary Collection
Mahi-Mahi and Tuscan Herb Sauce
with roasted potatoes and broccolini
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Flaky, 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.)
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Broccolini
- 8 oz. Yukon Potatoes
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1 oz. Light Cream Cheese
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⅘ oz. Tuscan Herb Butter
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½ oz. Crispy Fried Onions
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Italian Seasoning Blend
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) EOd272PG
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Calories520
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Carbohydrates32g
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Net Carbs27g
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Fat28g
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Protein37g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
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If using whole chicken breasts, follow same instructions as mahi-mahi in Step 3, searing until chicken reaches minimum internal temperature, 5-7 minutes per side. No need to halve.
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If using sirloin steaks or filets mignon, follow same instructions as mahi-mahi in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. No need to halve._
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1 Start the Potatoes
Quarter potatoes.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, and Italian seasoning. Massage oil, salt, pepper, and seasoning into potatoes.Place potatoes, cut side down, in a single layer on one side. Roast in hot oven, 10 minutes.Potatoes will finish cooking in a later step.While potatoes roast, continue recipe. -
2 Finish Potatoes and Roast Broccolini
Trim bottom ends from broccolini.
In a mixing bowl, combine broccolini, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.After 10 minutes, carefully remove baking sheet from oven. Add broccolini to empty side in a single layer. Baking sheet will be hot! Use a utensil.Roast again in hot oven until broccolini is tender and potatoes are browned, 10-12 minutes.While vegetables roast, continue recipe. -
3 Cook the Mahi-Mahi
Halve mahi-mahi and pat dry. Season all over with 1/4 tsp. salt and 1/4 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 mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side.Transfer mahi-mahi to a plate. Keep pan over medium heat. -
4 Make the Sauce
Add 1/4 cup water, softened cream cheese, and mirepoix base to hot pan. Bring to a simmer.
Once simmering, stir until creamy and cheese has melted, 1-2 minutes.Remove from burner and stir in butter (to taste) until combined. -
5 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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