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

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 oz. Shredded Parmesan Cheese
  • Info
    2 Tbsp. Roasted Red Pepper Pesto

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 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
  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 onto 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 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.

  3. 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.

  4. 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.

  5. 5

    Finish the Dish

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

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