Parmesan Herb-Crusted Mahi Mahi and Lemon Zest Crema
with Florentine orzo pilaf
Prep & Cook Time:60+ 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
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.
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
Zest and halve lemon. Cut one half into wedges and juice the other half.
Coarsely chop spinach
Set out butter to soften
Cook The Orzo
Once water is boiling, add pasta and cook until al dente, 4-5 minutes. Strain and return to pan. Cover and set aside.
Bake The Mahi
Add softened butter, parmesan, and panko to a small bowl until completely combined.
Pat fillets dry and top with a pinch of salt and pepper. Top evenly with butter mixture.
Transfer fillets to prepared baking sheet and roast in a hot oven until mahi mahi reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Finish The Orzo
In a large nonstick pan over medium high heat, add 1 tsp olive oil, tomatoes, and spinach. Cook 2-3 minutes or until tomatoes are softened. Add orzo and garlic salt.
Remove from heat and stir in lemon juice and 2 tsp olive oil until completely combined.
Make The Crema and Finish The Dish
Add sour cream, lemon zest, and a pinch of salt to a small bowl until completely combined.
Plate dish as pictured on front of card, topping mahi mahi with crema. Bon appétit!
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