Panko-Crusted Mahi-Mahi and Creamy Roasted Red Pepper Pesto
with Parmesan roasted zucchini and yellow squash
Prep & Cook Time:35-45 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
A note about serious food allergies
The panko, the Parmesan, the pesto… all these "P's" lead us to pure pristine flavor perfection. The mahi retains its moist flakiness in the panko crust. The fish is served on the puckering, yet creamy pesto sauce, the melding of the two being the Platonic ideal of soft and crunch tang. Nutty Parmesan dusts fresh vegetables, and the entire meal comes together in one, two, pthree. Pthree? Yeah, we were trying too hard there.
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.
You Will Need
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
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, follow same instructions as mahi-mahi in Steps 1 (no need to halve) and 3,
flipping every 3-5 minutes until golden brown and chicken reaches minimum internal temperature, 10-14 minutes.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Coat flesh side with panko and add salmon, panko-side down and skin-side up, to hot pan. Sear on first side until panko is golden brown, 4-6 minutes, then flip and continue cooking until salmon reaches minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Trim zucchini and yellow squash ends and cut into ¼" slices on an angle.
Coarsely chop tomatoes.
Halve mahi-mahi and pat dry. Season all over with a pinch of salt and pepper.
Place panko on a plate. Top panko with mahi-mahi pieces and flip until coated, pressing gently to adhere.
Roast the Vegetables
Combine zucchini, yellow squash, flour, and garlic salt in a mixing bowl until evenly coated.
Transfer mixture to prepared casserole dish. Top with tomatoes, a pinch of salt and pepper, Parmesan, and 1 tsp. olive oil.
Roast in hot oven until squash is tender and cheese is browned, 20-25 minutes.
While vegetables roast, bake mahi-mahi.
Bake the Mahi-Mahi
Transfer mahi-mahi pieces to prepared baking sheet.
Bake in hot oven until panko is golden brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, XX-YY minutes.
Make the Sauce
After mahi-mahi bakes, place a medium non-stick pan over medium heat. Add cream and a pinch of salt and pepper to hot pan. Bring to a boil.
Once boiling, stir occasionally until sauce thickens, 1-2 minutes.
Remove from burner and stir in red pepper pesto.
Finish the Dish
Plate dish as pictured on front of card, placing mahi-mahi on sauce. Bon appétit!
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