Meal Kit

Culinary Collection

Tomato Tapenade Mahi-Mahi

with crema, zucchini, and yellow squash

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Mahi Mahi), Milk

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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART

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)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 1 Yellow Squash
  • 1 Zucchini
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Creme Fraiche
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • ½ oz. Capers
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    17g
  • Net Carbs
    13g
  • Fat
    28g
  • Protein
    37g
  • Sodium
    970mg

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

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • 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.

  1. 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. 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. 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. 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. 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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