Roasted Mahi-Mahi with Shiitake Marmalade

and Maple-Sage Sweet Potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Soy, Tree Nuts

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)

  • 4 Sage Leaves
  • 3½ oz. Shiitake Mushrooms
  • 1 Shallot
  • 6 Chives
  • 10 oz. Sweet Potato
  • 8 oz. Green Beans
  • Info
    0.9 oz. Butter
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 5½ fl. oz. Breakfast Syrup
  • Info
    2 Mahi-Mahi Fillets
  • Info
    1 oz. Chopped Pecans

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
    544
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 4 Medium Pans
  • 1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Preheat oven to 375 degrees. Stem sage leaves. Remove stems from shiitakes and mince caps. Peel and mince shallot. Mince chives, reserving 1 piece for garnish. Peel sweet potato and cut into ½" pieces. Trim ends from green beans.

  • 2

    Make Shiitake Marmalade

    Heat a medium pan over medium-low heat and add 1 Tbsp. of butter. When melted, add minced shiitakes and cook 10-12 minutes, stirring occasionally. When lightly browned, add shallot and cook until softened, about 5 minutes. Add soy sauce, 2 Tbsp. of maple syrup and ¼ cup of water. Stir to combine and raise heat to simmer. Continue cooking until mixture is thickened and has a jam-like consistency. Remove from heat, stir in half the chives, and remove mixture to a bowl. Cover and set aside, keeping warm.

  • 3

    Cook Mahi-Mahi

    In a medium pan, heat 2 tsp. of olive oil over medium-high heat. Season mahi-mahi with a pinch of salt and pepper, add to pan and cook about 5 minutes until browned. Remove fish to a plate, drain excess oil from pan, and return to heat. Melt remaining butter in pan and add sage leaves. Allow to infuse into butter for 1 minute, then add fish back to pan, seared side down. Reduce heat to medium-low to avoid burning butter. Tilt pan back towards you and carefully baste sage butter over mahi-mahi with a spoon. Place pan in oven and finish cooking fish 5 minutes, or until internal temperature reaches 145 degrees. Carefully remove fish to a plate and add one more spoonful of sage butter to each fish. Set aside and keep warm.

  • 4

    Make Sweet Potatoes

    Heat 1 tsp. of olive oil in medium pot. Add potatoes and remaining sage leaves. Toss to coat potatoes in oil, then add 1 Tbsp. of water and remaining maple syrup to pan. Season with a pinch of salt and pepper. Continue cooking 5-6 minutes until potatoes are tender and maple syrup is thickened. Discard sage leaves and mash potatoes with a whisk until smooth. Add remaining chives and pecan pieces. Season with a pinch of salt and pepper.

  • 5

    Cook Green Beans

    Add 2 Tbsp. of water to a medium pan over high heat and bring to boil. Add green beans, cover and let steam 2-3 minutes until bright green and tender. Drain excess water from pan, toss green beans with extra virgin olive oil and a pinch of salt and pepper.

  • 6

    Plate the Dish

    Place a serving of sweet potatoes in center. Surround with green beans. Serve mahi-mahi atop sweet potatoes and garnish with shiitake marmalade and reserved chive.

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