Panko-Crusted Mahi Mahi and Creamy Roasted Red Pepper Pesto
with Parmesan roasted zucchini and yellow squash
Prep & Cook Time:60+ min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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
Trim zucchini and yellow squash ends and cut into ¼" slices on an angle.
Coarsely chop roasted tomatoes.
Halve mahi-mahi, pat dry and season with a pinch of ¼ tsp salt and a pinch of pepper.
Place panko breadcrumbs onto a plate and coat mahi-mahi pieces with panko.
Sprinkle roasted tomatoes into bottom of prepared casserole dish. Add zucchini and yellow squash to casserole dish. This can be done in an arranged manner or haphazardly. Sprinkle on garlic salt, a pinch of salt and pepper, Parmesan, and 1 tsp olive oil.
Place into hot oven and roast until squash is tender and cheese is browned, 20-25 minutes
Line a plate with paper towel. Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add mahi-mahi to hot pan and stir occasionally until golden brown and mahi reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Remove mahi-mahi to towel-lined plate.
Place a medium non-stick pan over medium-high heat. Add corn to hot pan. Cook until corn is lightly browned, 1-2 minutes. Add cream and a pinch of salt and pepper, bring to a boil and cook until sauce thickens, 1-2 minutes.
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