Meal Kit
Culinary Collection
Panko-Crusted Mahi-Mahi
with creamy lemon sauce and sweet potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
Chef
Laura Alpern
Pick this perfect panko-crusted mahi-mahi meal with a perfectly creamy and lemony sauce and a side of tender sweet potatoes. This meal makes everything better.
In Your Box (serves 2)
- 18 oz. Sweet Potato
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12 oz. Mahi-Mahi Fillets
- 1 Lemon
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½ cup Panko Breadcrumbs
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1 oz. Light Cream Cheese
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0.84 oz. Mayonnaise
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⅘ oz. Lemon Garlic Butter
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½ oz. Grated Parmesan Cheese
- ½ oz. Parsley
- 2 Garlic Cloves
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) pOJ7593y
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Calories780
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Carbohydrates70g
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Net Carbs61g
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Fat38g
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Protein41g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 both sides with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 3, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Sweet Potatoes and Garlic
Cut sweet potato into 1/4"-thick quarter-moons.
Place garlic and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 15-20 minutes.While garlic roasts, place sweet potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven, 15 minutes.Flip sweet potatoes and top evenly with Parmesan. Roast in hot oven until browned and tender, 8-10 minutes.While sweet potatoes and garlic roast, continue recipe. -
2 Prepare the Ingredients
Mince parsley, leaves and stems.
Zest lemon. Halve lemon lengthwise. Cut one half into wedges and juice the other half.Halve mahi-mahi, pat dry, and season with a pinch of salt and pepper.Place panko on a plate.In a mixing bowl, combine mayonnaise and 1 Tbsp. water until smooth. Dip mahi-mahi in mayonnaise mixture, coating both sides completely. Place mahi-mahi on panko, pressing gently to adhere to both sides. -
3 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add mahi-mahi to hot pan and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Replenish oil if needed. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner. Transfer mahi-mahi to a plate. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook mahi-mahi to medium heat and add 2 Tbsp. water. Bring to a simmer.
Once simmering, stir in softened cream cheese until thoroughly melted and slightly thickened, 2-3 minutes.Remove from burner. Add butter, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Stir until throughly combined.Return pan to medium heat. Stir constantly until slightly thickened and smooth, 30-60 seconds.Remove from burner. -
5 Make Gremolata and Finish Dish
Mash or chop roasted garlic on a clean cutting board. Transfer to another mixing bowl. Add 1/2 tsp. parsley, 1/2 tsp. lemon zest, and a pinch of salt and pepper. Stir to combine.
Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing sweet potatoes with gremolata. Squeeze lemon wedges over to taste. Bon appétit!
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