Culinary Collection

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

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

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 you!
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.

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    4 fl. oz. Cream Sauce Base
  • 2 Zucchini
  • 4 oz. Grape Tomatoes
  • 1 Yellow Squash
  • ½ tsp. Garlic Salt
  • Info
    ½ oz. Flour
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    2 oz. Shredded Parmesan Cheese

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)

  • Calories
    676
  • Carbohydrates
    32g
  • Fat
    40g
  • Protein
    48g
  • Sodium
    1670mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish

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

  • 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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing mahi-mahi on sauce. Bon appétit!

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