Meal Kit
Culinary Collection
Mahi-Mahi with Honey Mostarda
and sweet potatoes with pecan butter
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pecans), Fish (Mahi Mahi), Milk, Eggs, Wheat, Soy
Chef
Rachel Post
Feel like a chef and go ahead; garnish those green beans like salt bae! For nights where you have a bit more time or when you want to flex the cooking muscles, this sweet little dish is a great one to pull!
In Your Box (serves 2)
- 18 oz. Sweet Potato
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12 oz. Mahi-Mahi Fillets
- 8 oz. Green Beans
- 1 Lemon
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1 fl. oz. Brewpub Style Mustard
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⅘ oz. Lemon Garlic Butter
- ½ fl. oz. Honey
- 2 Tbsp. Cornstarch
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½ oz. Pecans
- 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) 4PXy75qm
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Calories740
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Carbohydrates77g
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Net Carbs65g
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Fat31g
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Protein39g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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
Customize It Instructions
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If using chicken breasts, pat dry and season with ¼ tsp. salt. Follow same instructions as mahi-mahi in Step 4, flipping occasionally until chicken reaches minimum internal temperature, 10-14 minutes.
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If using filets mignon, pat dry and season with ¼ tsp. salt. Skip coating with cornstarch. Follow same instructions as mahi-mahi in Step 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon fillets, pat dry and top flesh side with ¼ tsp. salt and cornstarch in an even layer. Follow same instructions as mahi-mahi in Step 4, cooking, cornstarch side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Butter
Zest and halve lemon. Cut one half into wedges and juice the other half.
Coarsely chop pecans.Cut sweet potato into 1/2"-thick wedges.In a mixing bowl, thoroughly combine chopped pecans and softened butter. Set aside.Pat mahi-mahi dry. Halve and season both sides with 1/4 tsp. salt. -
2 Roast the Sweet Potatoes
Place sweet potatoes on prepared baking sheet and top with 1 tsp. olive oil and garlic salt. Massage oil and seasoning into sweet potatoes.
Spread into a single layer. Roast in hot oven until tender, 23-25 minutes, flipping once halfway through.While sweet potatoes roast, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 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, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in 1/2 tsp. lemon zest (add more to taste, if desired). -
4 Cook the Mahi-Mahi
Place cornstarch on a plate. Add mahi-mahi and gently flip until coated on both sides.
Line a plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mahi-mahi to hot pan and flip occasionally until golden brown and fish reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner. Transfer mahi-mahi to towel-lined plate. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine mustard, honey, and 1 tsp. lemon juice.
Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing sweet potatoes with pecan butter. Squeeze lemon wedges over green beans to taste. Bon appétit!
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