with creamy lemon sauce and sweet potatoes
Prep & Cook Time: 45-55 min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
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
- 1 Lemon
- 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.
Nutrition (per serving) pOJ7593y
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
Customize It Instructions
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.
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.
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.
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.
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.
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.
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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