Family Meal Kit
Mahi-Mahi with Lemony Butter Sauce
and roasted veggies
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
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24 oz. Mahi-Mahi Fillets
- 16 oz. Yukon Potatoes
- 16 oz. Carrot
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1.76 oz. Mayonnaise
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1⅗ oz. Lemon Garlic Butter
- 1 fl. oz. Honey
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic 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.
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Nutrition (per serving)
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Calories520
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Carbohydrates36g
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Net Carbs32g
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Fat26g
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Protein35g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Vegetables
Slice potatoes into thin rounds.
Peel, trim, and cut carrot into 1/2" sticks. Alternatively, reserve half the raw carrots for snacking/serving on the side.Stem and mince thyme.Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into an even layer on one side of baking sheet. Some overlap is okay.On empty side of sheet, toss carrots with 2 tsp. olive oil, 1 tsp. thyme, and a pinch of salt and pepper. Spread into an even layer on their side. Top vegetables evenly with garlic salt and massage into vegetables. -
2 Roast the Vegetables
Roast vegetables in hot oven until fork-tender, 25-30 minutes, rotating sheet halfway through.
Carefully remove from oven.While vegetables roast, continue recipe. -
3 Prepare the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces.
Season both sides with garlic pepper and 1/4 tsp. salt. -
4 Cook the Mahi-Mahi
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, 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. -
5 Make Sauce and Finish Dish
Place butter in a microwave-safe bowl. Microwave uncovered until melted, 30-45 seconds.
Carefully remove from microwave. Whisk or vigorously stir in mayonnaise and 2 tsp. water to combine.Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing carrots with honey. Bon appétit!
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