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: Milk, Fish

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

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
    499
  • Carbohydrates
    32g
  • Fat
    25g
  • Protein
    37g
  • Sodium
    1694mg

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
  1. 1

    Roast the Potatoes

    Halve potatoes. Thinly slice into ¼" 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 ¼ tsp. salt and a pinch of pepper, then garlic and thyme. Rub salt, pepper, garlic, and thyme into mahi-mahi.

  3. 3

    Roast the Asparagus

    Place asparagus on second prepared baking sheet and top with 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Roll asparagus to coat. Spread into a single layer and roast in hot oven until bright green and fork-tender, 7-10 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.
    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, and ¼ cup water to hot pan. Bring to a simmer. Once simmering, cook 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 sauce Normandy with mahi-mahi. Bon appétit!

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