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
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
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.
Place half the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds.
Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli. Spread into a single layer on one side.
Place tomatoes on empty side of baking sheet, well side up. Divide cheese-panko mixture evenly among tomato wells and top evenly with melted butter.
Roast in hot oven until broccoli is tender and panko is lightly browned, 12- 15 minutes.
While vegetables roast, cook mahi-mahi.
Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperate 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.
Make the Beurre Blanc
Return pan used to cook mahi-mahi to 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 reduced by half, 1-2 minutes.
Remove from burner and stir in remaining butter.
Heat Rosee Sauce and Finish Dish
Place rosee sauce in another microwave-safe bowl and microwave until warmed through, 1-2 minutes.
Plate dish as pictured on front of card, topping broccoli with rosee sauce and mahi-mahi with beurre blanc. Bon appétit!
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