Culinary Collection

Mahi Mahi in Caramelized Onion Cream Sauce

with lemon green beans and spring onion mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

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

  2. 2

    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.

  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 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.

  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 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.

  5. 5

    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!

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