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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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.
Prepare the Ingredients
Trim woody ends off asparagus.
Stem thyme and coarsely chop.
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.
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.
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.
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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