Meal Kit
Culinary Collection
Chile Lime Butter Mahi-Mahi
with green beans and roasted tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Anchovy, Mahi Mahi), Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
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
- 2 Roma Tomatoes
- 8 oz. Green Beans
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1 oz. Cream Cheese
- 1 oz. Pepitas
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⅘ oz. Chile Lime Butter
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0.42 oz. Panko Breadcrumbs
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
- ½ tsp. Garlic Salt
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) n3v25p3e
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Calories530
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Carbohydrates22g
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Net Carbs15g
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Fat32g
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Protein41g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 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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1 Toast Pepitas and Prepare Ingredients
Coarsely crush pepitas in shipping bag.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pepitas to hot pan and stir occasionally until toasted, 1-2 minutes.Remove from burner. Transfer pepitas to a plate. Reserve pan; no need to wipe clean.While pepitas toast, trim ends off tomatoes and halve widthwise.Stem and mince cilantro.Trim green beans, if necessary. -
2 Roast the Tomatoes
Place tomatoes on prepared baking sheet. Massage 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper into tomatoes. Divide panko and cilantro evenly between tops of tomatoes and drizzle with 1 tsp. olive oil.
Roast in hot oven until tomatoes are tender and panko has browned, 10-15 minutes.While tomatoes roast, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water, garlic salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. -
4 Cook the Mahi-Mahi
Pat mahi-mahi dry and halve any larger pieces to match smaller pieces. Season all over with chile and cumin rub and 1/4 tsp. salt.
Return pan used to toast pepitas to 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 Make Sauce and Finish Dish
In a microwave-safe bowl, combine butter and cream cheese. Cover with a damp paper towel.
Microwave covered until melted, 30-60 seconds.Carefully remove from microwave. Stir until smooth.Plate dish as pictured on front of card, topping mahi-mahi with sauce and toasted pepitas. Bon appétit!
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