Meal Kit
Culinary Collection
Almond-Crusted Mahi-Mahi with Remoulade
and roasted vegetables
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Mahi Mahi), Milk, Eggs, Wheat
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Sarah Thomsen
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)
- 12 oz. Mahi-Mahi Fillets
- 12 oz. Red Potatoes
- 8 oz. Green Beans
- 1 Lemon
- 1 cups Panko Breadcrumbs
- 1.32 oz. Mayonnaise
- 1 oz. Shredded Parmesan Cheese
- ½ oz. Roasted Sliced 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.
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Nutrition (per serving)
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Calories860
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Carbohydrates76g
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Net Carbs66g
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Fat45g
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Protein48g
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Sodium1430mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
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 antibiotic free chicken, 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 trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Start the Vegetables
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.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 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 Finish the Vegetables
Trim green beans, if necessary.
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.Roast in hot oven until tender but still crisp, 8-12 minutes.While vegetables roast, continue recipe. -
4 Prepare the Mahi-Mahi
Combine panko and almonds on a plate and spread into an even layer.
Halve mahi-mahi and pat dry. Season all over with 1/4 tsp. salt.Place mahi-mahi onto plate with panko mixture and flip until coated on both sides, pressing gently to adhere. -
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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