Culinary Collection
Mahi-Mahi and Tuscan Herb Sauce
with Italian roasted potatoes and broccolini
Prep & Cook Time: 35-45 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Milk, Fish, Wheat
Chef
Ryan Pugh
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.)
In Your Box (serves 2)
- 8 oz. Broccolini
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1 oz. Light Cream Cheese
- 2 tsp. Mirepoix Broth Concentrate
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1 oz. Tuscan Herb Butter
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12 oz. Mahi-Mahi Fillets
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½ oz. Crispy Fried Onions
- ¼ tsp. Red Pepper Flakes
- 2 tsp. Italian Seasoning Blend
- 8 oz. Fingerling Potatoes
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)
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Calories550
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Carbohydrates33g
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Fat29g
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Protein38g
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Sodium1262mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
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1 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.
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2 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.
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3 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.
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4 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.
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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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