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
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
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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
Large Non-Stick Pan
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
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, topping sauce with mahi-mahi. Bon appétit!
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