Culinary Collection

Mahi-Mahi Beurre Blanc

with Parmesan-stuffed tomatoes and rosee broccoli

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 2 Roma Tomatoes
  • 2 oz. White Cooking Wine
  • Info
    1 oz. Butter
  • Info
    ¼ cup Italian Panko Blend
  • 1 Shallot
  • Info
    4 oz. Rosee Sauce
  • 8 oz. Broccoli Florets
  • Info
    1 oz. Shredded Parmesan Cheese

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 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
  1. 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. 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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