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
Chef
Nigel Palmer
In Your Box (serves 2)
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2 Tbsp. Roasted Red Pepper Pesto
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2 oz. Shredded Parmesan Cheese
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½ oz. Flour
- ½ tsp. Garlic Salt
- 1 Yellow Squash
- 4 oz. Grape Tomatoes
- 2 Zucchini
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4 fl. oz. Cream Sauce Base
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¼ cup Panko Breadcrumbs
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12 oz. Mahi-Mahi Fillets
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)
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Calories671
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Carbohydrates32g
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Fat41g
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Protein48g
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Sodium1674mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
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
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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 onto a plate. Top panko with mahi-mahi pieces and flip until coated, pressing gently to adhere.
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2 Roast the Vegetables
Combine zucchini, yellow squash, flour, and garlic salt in a mixing bowl until squashes are completely coated. Transfer squash and zucchini 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, fry mahi-mahi.
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3 Fry the Mahi-Mahi
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 cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove mahi-mahi to towel-lined plate.
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4 Make the Sauce
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, cook until sauce thickens, 1-2 minutes. Remove from burner and stir in pesto.
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5 Finish the Dish
Plate dish as pictured on front of card, topping sauce with mahi-mahi. Bon appétit!
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