Express
Premium
Panko-Crusted Mahi-Mahi
with bruschetta spaghetti
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
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10 oz. Cooked Spaghetti
- 4 oz. Crushed Tomatoes
- 4 oz. Grape Tomatoes
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¾ oz. Roasted Garlic & Herb Butter
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¼ cup Panko Breadcrumbs
- 1 Tbsp. Tomato Puree
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Salt
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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Calories600
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Carbohydrates64g
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Net Carbs58g
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Fat17g
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Protein45g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 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
Customize It Instructions
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If using tilapia, pat dry. Cook until tilapia reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve grape tomatoes.
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with half the garlic salt (reserve remaining for sauce) and a pinch of pepper.Place panko on a plate and spread into an even layer. Place mahi-mahi on panko, pressing gently to adhere to one side. Rest, 3 minutes. -
2 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi, panko-side down, to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate.While mahi-mahi cooks, continue recipe. -
3 Make the Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add grape tomatoes, tomato puree, mirepoix base, crushed tomatoes, remaining garlic salt, and 2 Tbsp. water to hot pan. Bring to a simmer.Once simmering, stir occasionally until tomatoes burst and sauce slightly thickens, 5-7 minutes. -
4 Add Pasta and Finish Dish
Add pasta to hot pan and stir occasionally until coated and warmed through, 3-4 minutes.
Remove from burner. Stir in butter until melted and combined, 30-60 seconds.Plate dish as pictured on front of card, topping pasta with extra sauce from pan and cheese. Bon appétit!
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