Meal Kit
Culinary Collection
Mahi-Mahi and Rosee Sauce
with Parmesan-stuffed tomatoes and broccoli beurre blanc
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
Beurre blanc means "white butter" in French, but you can tell that already; just look at the way the creamy sauce enrobes the broccoli. You can also tell, just by looking, how amazingly juicy slash crunchy those tomatoes are, crispy good. The green of the fresh broccoli is also especially beautiful. Seems like we don't even need this description; the picture tells 1,000 words.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 2 Roma Tomatoes
- 8 oz. Broccoli Florets
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4 oz. Rosee Sauce
- 2 oz. White Cooking Wine
- 1 Shallot
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1 oz. Butter
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1 oz. Shredded Parmesan Cheese
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¼ cup Italian Panko Blend
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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Carbohydrates21g
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Net Carbs16g
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Fat32g
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Protein43g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Mixing Bowl
- 2 Microwave-Safe Bowls
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 customized protein, pat dry and season both sides with a pinch of salt and pepper.
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If using NY strip steak, follow same instructions as mahi-mahi in Step 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as mahi-mahi in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Halve tomatoes and scoop out seeds.Peel and mince shallot.Combine cheese and panko in a mixing bowl. Set aside.Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper. -
2 Roast the Vegetables
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into broccoli. Spread into a single layer on one side.
Place tomatoes on empty side of baking sheet, well side up, and season with a pinch of salt. Divide cheese-panko mixture evenly among tomato wells. Break half the butter (reserve remaining for sauce) into small pieces. Top each tomato well with a butter piece.Roast in hot oven until broccoli is tender and panko is lightly browned, 12- 15 minutes.While vegetables roast, make beurre blanc. -
3 Make the Beurre Blanc
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 1-2 minutes.
Add white wine and bring to a simmer.Once simmering, cook until liquid is reduced by half, 1-2 minutes.Remove from burner and stir in remaining butter. Set aside. -
4 Cook the Mahi-Mahi
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until lightly browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner and transfer mahi-mahi to a plate. Tent with foil.Wipe pan clean and reserve. -
5 Heat Rosee Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium heat. Add rosee sauce to hot pan. Stir occasionally until sauce is warmed through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping broccoli with beurre blanc and mahi-mahi with rosee sauce. Bon appétit!
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