Place a medium non-stick pan over medium heat and add half the butter (reserve remaining for sauce) to hot pan. Stir occasionally until melted, 20-30 seconds.

Add panko and stir occasionally until golden-brown, 2-3 minutes.

Remove from burner. Transfer panko to a heat-safe mixing bowl. Wipe pan clean and reserve.

While panko toasts, trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons, on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim green beans, if necessary. Cut into 2" pieces.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add green beans to hot pan. Stir often until slightly browned, 3-5 minutes.

Add zucchini, minced garlic and parsley, and garlic salt. Stir occasionally until vegetables are tender, 3-5 minutes.

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

Remove from burner and stir in pesto until combined.

While vegetables cook, continue recipe.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper.

Return pan used to toast panko to medium heat and add 2 tsp. olive oil.

Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

Remove from burner.

While mahi-mahi cooks, continue recipe.

In a microwave-safe bowl, combine cream cheese, lemon juice, remaining butter, and 2 tsp. water.

Microwave uncovered until heated through, 20-30 seconds.

Carefully remove from microwave and stir to combine.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping mahi-mahi with sauce. Garnish with panko. Bon appétit!