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, cooking skin side up first until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using tuna, pat dry and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Follow same instructions as mahi-mahi in Step 3, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
If using filets mignon, pat dry and season both sides with ¼ tsp. salt and ¼ tsp pepper. Follow same instructions as mahi-mahi in Step 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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. Massage oil and seasoning into potatoes.
Place potatoes, cut side down, in a single layer on one side. Roast in hot oven, 10 minutes.
While potatoes roast, prepare broccolini.
Roast the Potatoes and Broccolini
Trim bottom ends from broccolini.
In a mixing bowl, combine broccolini, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
After 10 minutes, remove baking sheet from oven and add broccolini to empty side in a single layer. Baking sheet will be hot! Use a utensil.
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 a minimum internal temperate of 145 degrees, 3-4 minutes per side.
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 until combined.
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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