Meal Kit

Culinary Collection

Chipotle Butter Mahi-Mahi

with green beans and roasted tomatoes

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Mahi Mahi), Milk, Wheat

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
    Pescatarian
    Over 30g protein
  • Keto-Friendly

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
  • 2 Roma Tomatoes
  • 8 oz. Green Beans
  • Info
    1 oz. Cream Cheese
  • 1 oz. Pepitas
  • Info
    ⅘ oz. Chipotle Butter
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    21g
  • Net Carbs
    15g
  • Fat
    34g
  • Protein
    41g
  • Sodium
    1610mg

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

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

  • If using filets mignon, 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.

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

  1. 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. 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. 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. 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. 5

    Make Sauce and Finish Dish

    In a microwave-safe bowl, combine butter (to taste) 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 (to taste) and toasted pepitas. Bon appétit!

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