Meal Kit
Culinary Collection
Panko-Crusted Mahi-Mahi
with lemon cream spaghetti
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
Chef
Rachel Post
Make it feel like spring in your kitchen everyday! Beat the lingering cold with crispy mahi-mahi atop a bed of creamy lemon pasta. A meal so good you won't even notice you've eaten it all until you come up for air.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
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4 fl. oz. Cream Sauce Base
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5 oz. Spaghetti
- 1 Lemon
- 2 oz. Kale
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½ cups Italian Panko Blend
- 2 tsp. Mirepoix Broth Concentrate
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¼ oz. Flour
- 2 Garlic Cloves
- 1 tsp. Garlic Pepper
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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Carbohydrates73g
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Net Carbs67g
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Fat17g
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Protein44g
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Sodium900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Medium 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 chicken breasts, pat dry and season both sides with garlic pepper and a pinch of salt. Follow same instructions as mahi-mahi in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with garlic pepper and a pinch of salt. Follow same instructions as mahi-mahi in Steps 2 and 3, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Cook Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain in a colander and set aside.While pasta boils, halve lemon lengthwise. Cut one half into wedges and juice the other half.Stem kale and coarsely chop.Mince garlic. -
2 Prepare the Mahi-Mahi
Halve mahi-mahi and pat dry. Season all over with garlic pepper and a pinch of salt.
Spread panko evenly on a plate. Place mahi-mahi in panko, flipping and pressing gently to adhere to both sides. -
3 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi 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. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook mahi-mahi to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.
Add kale and 1 Tbsp. water and stir occasionally until wilted, 2-3 minutes.Add flour and stir until no dry flour remains.Add cream base, mirepoix base, and 1/4 cup pasta cooking water. Bring to a simmer.Once simmering, stir occasionally until thick enough to coat the back of a spoon, 1-2 minutes.If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta and 2 tsp. lemon juice to hot pan and stir occasionally until coated and warmed through, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, topping pasta with mahi-mahi. Squeeze lemon wedges over to taste. Bon appétit!
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