Culinary Collection
Tomato Tapenade Mahi-Mahi
with crema, zucchini, and yellow squash
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 1 Yellow Squash
- 1 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Crème Fraîche
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Capers
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½ oz. Crumbled Feta Cheese
- 6 Chive Sprigs
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) yOk1B2Pm
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Calories450
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Carbohydrates17g
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Net Carbs13g
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Fat28g
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Protein37g
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Sodium970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Large 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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks or NY strip steak, pat dry. Cook until steak reaches 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.
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1 Prepare the Ingredients
Quarter tomatoes.
Mince capers.Trim and halve yellow squash lengthwise. Cut into 1/4” half-moons.Trim and halve zucchini lengthwise. Cut into 1/4” half-moons.Zest and halve lemon. Cut one half into wedges and juice the other half.Mince chives. -
2 Make the Tapenade and Crema
In a mixing bowl, combine tomatoes, capers, 1 tsp. olive oil, and a pinch of pepper. Set aside.
In another mixing bowl, combine 1 tsp. lemon zest, 2 tsp. lemon juice, and crème fraîche. Set aside. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, yellow squash, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner. Stir in butter until melted and combined.While vegetables cook, continue recipe. -
4 Cook the Mahi-Mahi
Pat mahi-mahi dry and season with a pinch of salt and pepper. Halve any larger pieces to match smaller pieces.
Place a medium non-stick pan over medium heat and add 1 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with crema, tapenade, and chives. Garnish vegetables with cheese. Squeeze lemon wedges over to taste. Bon appétit!
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