Culinary Collection

Smoked Almond-Crusted Mahi-Mahi

with remoulade, green beans, and potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Fish (Mahi Mahi), Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

You can crust fish with many crunchy crusts to make the filets amazing (or more amazing, they're amazing on their own!). Panko, tempura, pretzels… there's no end to the crunch that offers textural contrast to the soft and flaky fish. Up this time is smoky delicious almonds (and panko), adding both flavor, texture, and all those good things. Amazing crust, amazing fish, amazing meal.

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • Info
    12 oz. Mahi-Mahi Fillets
  • 6 oz. Trimmed Green Beans
  • 1 Lemon
  • Info
    1 cup Panko Breadcrumbs
  • Info
    1.26 oz. Mayonnaise
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¾ oz. Smoked Almonds
  • ¼ oz. Parsley
  • ¼ oz. Dijon Mustard

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
    820
  • Carbohydrates
    72g
  • Fat
    44g
  • Protein
    46g
  • Sodium
    1490mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

  • If using whole chicken breasts, follow same instructions as mahi-mahi in Steps 4 and 5. Skip halving; cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon filets, pat dry, season flesh side a ¼ tsp. salt and coat with topping. Follow same instructions as mahi-mahi in Step 5, cooking, panko side down first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, follow same instructions as mahi-mahi in Steps 4 and 5. Skip halving; cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using NY strip steaks, follow same instructions as mahi-mahi in Steps 4 and 5. Skip halving; cook until steaks reach desired doneness, 7-10 minutes per side for medium/medium well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Start the Potatoes

    Cut potatoes into 1" dice.

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt.

    Spread into a single layer and roast in hot oven until potatoes are tender and browned, 10-12 minutes.

    Potatoes will finish cooking in a later step.

    While potatoes roast, continue recipe.

  2. 2

    Prepare Ingredients and Make Remoulade

    Finely chop almonds.

    Mince parsley, stems and leaves.

    Halve lemon. Juice half and quarter remaining half.

    In a mixing bowl, combine mayonnaise, mustard, 2 tsp. lemon juice, and 2 tsp. parsley (reserve remaining for garnish). Set aside.

  3. 3

    Finish Potatoes and Cook Green Beans

    After 10-12 minutes, carefully remove baking sheet from oven and push potatoes to one side. Baking sheet will be hot! Use a utensil.

    Place green beans on other side of baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Spread green beans into a single layer on their side and roast in hot oven until tender but still crisp, 8-12 minutes.

    While vegetables roast, continue recipe.

  4. 4

    Prepare the Mahi-Mahi

    Halve mahi-mahi and pat dry. Season all over with 1/4 tsp. salt.

    Combine panko and chopped almonds on a plate. Transfer mahi-mahi pieces to plate and flip until coated on both sides, pressing gently to adhere.

  5. 5

    Cook Mahi-Mahi and Finish Dish

    Place a medium non-stick pan over medium heat and add 2 Tbsp. 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.

    Plate dish as pictured on front of card, topping mahi-mahi with remoulade. Garnish green beans with cheese and potatoes with remaining parsley. Squeeze lemon wedges over to taste. Bon appétit!

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