Express Plus
Mahi-Mahi with Tuscan Herb Sauce
and spinach potato sauté
Prep & Cook Time: 20-30 min.
Difficulty Level: Intermediate
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Cooked Diced Red Potatoes
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Cream Cheese
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⅘ oz. Tuscan Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 0.14 oz. Lemon Juice
- 1 tsp. Italian Seasoning Blend
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) oql75RPk
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Calories540
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Carbohydrates43g
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Fat25g
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Protein38g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or NY strip steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches 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, pat dry. Add salmon, skin-side up first, to a large non-stick pan over medium heat with 2 tsp. olive oil. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Drain potatoes.
Tear spinach.Peel and thinly slice shallot. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and stir occasionally until potatoes are lightly browned, 2-3 minutes.
Add shallots and stir occasionally until softened, 3-4 minutes.Add spinach, Italian seasoning, 1/4 tsp. salt, a pinch of pepper, plain butter, and lemon juice. Stir occasionally until spinach is wilted, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Mahi-Mahi
Pat mahi-mahi dry and, on a separate cutting board, cut into 2" pieces. Season all over with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Transfer mahi-mahi to a plate and tent with foil. Keep pan over medium-low heat. -
4 Make Sauce and Finish Dish
Add 2 Tbsp. water, mirepoix base, and cream cheese to hot pan. Bring to a simmer.
Once simmering, stir often until melted and slightly thickened, 2-3 minutes.Remove from burner. Stir in 1 Tbsp. water, herb butter (to taste), and a pinch of pepper until thoroughly combined. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping mahi-mahi with sauce. Bon appétit!
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