Culinary Collection

Mahi-Mahi in Sauce Normandy

with truffled pommes Anna and asparagus

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Expert

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

Sauce Normandy, or Normande, is a classic seafood sauce, with cream, butter, fish stock, maybe some wine, maybe some spices. (Sauces, like gymnasts, are flexible!) Here, we've got some cream and umami mushroom seasoning combining to coat this flaky soft mahi-mahi with something truly special. (That mahi-mahi itself is pressed with garlic and herbs, adding bold flavor.) However you spell it, this sauce is truly yummy (or yumme).

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 10 oz. Yukon Potatoes
  • Info
    4 fl. oz. Cream Sauce Base
  • 5 oz. Asparagus
  • 2 Garlic Cloves
  • 1 tsp. Mushroom Seasoning
  • ½ tsp. Truffle Salt
  • 3 Thyme Sprigs

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
  • Cooking Spray
  • 2 Baking Sheets
  • 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 filets mignon, follow same instructions as mahi-mahi in Steps 2 and 4 (no need to halve), cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

  • If using salmon fillets, pat dry and season flesh side with ¼ tsp. salt, a pinch of pepper, garlic, and thyme. Follow same instructions as mahi-mahi in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using chicken breasts, follow same instructions as mahi-mahi in Steps 2 and 4 (no need to halve), cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Roast the Potatoes

    Halve potatoes, then slice into 1/4" half-moons.

    Shingle potatoes on one prepared baking sheet and top evenly with truffle salt, a pinch of pepper, and 1 Tbsp. olive oil.

    Roast in hot oven until edges are golden brown and centers are fork-tender, 22-25 minutes.

    While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim woody ends off asparagus.

    Stem thyme and coarsely chop.

    Mince garlic.

    Halve mahi-mahi and pat dry. Season both sides with 1/4 tsp. salt and a pinch of pepper, then garlic and half the thyme (reserve remaining for sauce). Massage salt, pepper, thyme, and garlic into mahi-mahi.

  3. 3

    Roast the Asparagus

    Place asparagus on second prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Roll asparagus to coat.

    Spread into a single layer and roast in hot oven until bright green and fork-tender, 5-8 minutes.

    While asparagus roasts, 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 mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side.

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

    Transfer mahi-mahi to a plate and tent with foil. Wipe pan clean and reserve.

  5. 5

    Make Sauce Normandy and Finish Dish

    Return pan used to cook mahi-mahi to medium-high heat.

    Add cream sauce base, mushroom seasoning, remaining thyme, and 1/4 cup water to hot pan. Stir to combine, then bring to a simmer.

    Once simmering, stir occasionally until thickened, 2-3 minutes.

    Remove from burner and season with a pinch of salt and pepper.

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

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