Culinary Collection

Mahi-Mahi in Caramelized Onion Cream Sauce

with lemon green beans and mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Mahi Mahi), Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Caramelized onions are made low and slow, but we don't have time for that in a weeknight meal. We premade the onions, but not the sauce, as you'll combine the sweet onions with cream and then coat the mahi-mahi with its rich, sweet perfection. Buttery citrus green beans and herbaceous mashed potatoes pair with the mahi like nobody's business. We've saved you a bit of time, but we haven't skimped on the flavor.

In Your Box (serves 2)

  • ½ oz. Caramelized Onion Jam
  • 8 oz. Green Beans
  • Info
    1 oz. Basil & Chive Cheese Spread
  • Info
    4 oz. Light Cream
  • 1 Lemon
  • Info
    ⅓ oz. Butter
  • 12 oz. Yukon Potatoes
  • 1 tsp. Garlic Salt
  • Info
    12 oz. Mahi-Mahi Fillets

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
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 1 Colander
  • 1 Medium Non-Stick Pan

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

  • If using salmon, pat dry and season flesh side with half the garlic salt and a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using NY strip steak, follow same instructions as mahi-mahi in Steps 1 (no need to halve) and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as mahi-mahi in Steps 1 (no need to halve) and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Start Potatoes and Prepare Ingredients

    Quarter potatoes.

    Bring a medium pot with potatoes covered with water to a boil over medium heat. Once boiling, cook until potatoes are fork-tender, 10-12 minutes.

    While potatoes boil, trim ends off green beans.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    On a separate cutting board, pat mahi-mahi dry and halve. Season both sides with half the garlic salt (reserve remaining for potatoes), and a pinch of salt and pepper.

  2. 2

    Finish the Potatoes

    Reserve 3/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add remaining garlic salt, cheese spread, and half the cream (reserve remaining for sauce). Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time and up to 3 Tbsp., until desired consistency is reached. (Reserve remaining potato cooking water for sauce.) Cover and set aside.

  3. 3

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

    Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

    Remove from burner. Stir in butter, 1/2 tsp. lemon zest, and 1 tsp. lemon juice until coated.

    While green beans cook, cook mahi-mahi.

  4. 4

    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 browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Transfer mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook mahi-mahi to medium-high heat. Add remaining cream, caramelized onion jam, 3 Tbsp. remaining potato cooking water, and a pinch of salt to hot pan. Bring to a simmer.

    Once simmering, remove from burner. Add mahi-mahi and gently flip until coated.

    Plate dish as pictured on front of card, topping mahi-mahi with remaining sauce and squeezing lemon wedges over to taste. Bon appétit!

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