Meal Kit
Culinary Collection
Mahi-Mahi in Caramelized Onion Cream Sauce
with lemon green beans and mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} calories
Chef
Rachel Post
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Yukon Potatoes
- 8 oz. Green Beans
- 1 Lemon
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4 oz. Light Cream
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1 oz. Basil & Chive Cheese Spread
- 1 oz. Caramelized Onion Jam
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⅓ oz. Butter
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates49g
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Net Carbs42g
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Fat31g
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Protein38g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 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
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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 1/4 tsp. salt and a pinch of pepper. -
2 Finish the Potatoes
Reserve 1/2 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). Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time and up to 2 Tbsp., until desired consistency is reached. (Reserve remaining potato cooking water for sauce.) Cover and set aside. -
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 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 plate and tent with foil. Reserve pan; no need to wipe clean. -
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 and gently 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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