Culinary Collection

Parmesan Cream Mahi-Mahi

with potato cakes and crispy Brussels sprouts

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

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
  • 8 oz. Brussels Sprouts
  • Info
    1⅕ oz. Basil & Parmesan Cheese Spread
  • 1 tsp. Onion Salt
  • 6 fl. oz. Canola Oil
  • Info
    4 oz. Light Cream
  • Info
    ½ cups Italian Panko Blend
  • Info
    1 oz. Shredded Parmesan Cheese
  • 12 oz. Yukon Potatoes

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
    861
  • Carbohydrates
    52g
  • Fat
    48g
  • Protein
    44g
  • Sodium
    1723mg

Recipe Steps

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 and Cook The Potatoes

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Mash and set aside to cool.

  2. 2

    Roast The Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 2 tsp olive oil, half the onion salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes. While sprouts cook, prepare the cakes.

  3. 3

    Make and Cook The Cakes

    Combine cooled potato mash, spread and pankp in a bowl. Form into 6 evenly shaped balls. Flatten into discs. Add canola oil to a medium nonstick pan over medium high heat. Test oil temperature by adding a pinch of cake to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, lay cakes in hot oil and flip occasionally until crispy and golden brown, 5-6 minutes.

  4. 4

    Cook The Mahi and Make The Sauce

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Reserve pan; no need to wipe clean. In the same pan over medium heat, add cream and remaining onion salt. Bring to a simmer. Add parmesan and stir until melted.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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