with lemon green beans and spring onion mashed potatoes
Prep & Cook Time:40-50 min.
Cook Within:3 days
Spice Level:Not Spicy
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
Large 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
Start Potatoes and Prepare Ingredients
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 and halve.
Zest and halve lemon. Cut one half into wedges and juice the other half.
On a separate cutting board, halve mahi mahi and pat dry. Season both sides with ¼ tsp. salt and a pinch of pepper.
Finish the Potatoes
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add garlic salt, cheese spread, and half the cream (reserve remaining for sauce) and mash until smooth. _If too thick, add potato cooking water, 1 Tbsp. at a time, up to 2 Tbsp., until desired consistency is reached. (Reserve remaining potato cooking water for sauce.). Cover and set aside.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans and cook, 1 minute.
Add ¼ cup water, ¼ 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, ½ tsp lemon zest, and 1 tsp lemon juice until coated.
While green beans cook, 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 browned and mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side.
Transfer mahi-mahi to plate and tent with foil. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium-high heat. Add remaining cream, caramelized onion jam, 2 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 to pan and flip until coated.
Plate dish as pictured on front of cart, topping mahi-mahi with sauce and squeezing lemon wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.