Meal Kit
Culinary Collection
Creamy Chive Mahi-Mahi
with bacon-Dijon cauliflower
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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. Cauliflower Florets
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12 oz. Mahi-Mahi Fillets
- 1 Lemon
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1 oz. Cream Cheese
- ½ oz. Capers
- ½ oz. Bacon Bits
- 6 Chive Sprigs
- ¼ oz. Dijon Mustard
- 2 Garlic Cloves
- ½ tsp. Potato Spice Seasoning
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) pq1wDN35
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Calories450
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Carbohydrates13g
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Net Carbs9g
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Fat28g
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Protein38g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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 Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince chives.Mince garlic.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with a pinch of salt and pepper. -
2 Roast the Cauliflower
Place cauliflower on prepared baking sheet and top with 1 Tbsp. olive oil, potato spice seasoning, and a pinch of salt and pepper. Massage oil and seasonings into cauliflower. Spread into a single layer.
Roast in hot oven until tender, 15-20 minutes.Carefully remove from oven.While cauliflower roasts, continue recipe. -
3 Cook the Mahi-Mahi
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. Transfer mahi-mahi to a plate and tent with foil. Wipe pan clean and reserve.While mahi-mahi cooks, continue recipe. -
4 Make the Bacon Dijon Topping
Place a small non-stick pan over medium heat and add 1 Tbsp. olive oil. Add bacon to hot pan and stir occasionally until bacon is crispy, 1-2 minutes.
Remove from burner.Stir in half the Dijon (reserve remaining for sauce) and half the chives (reserve remaining for garnish and sauce) until combined. Set aside. -
5 Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium heat and add 2 tsp. olive oil. Add garlic to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add cream cheese, remaining Dijon, 2 Tbsp. water, 2 tsp. lemon juice, and a pinch of salt. Stir occasionally until sauce has thickened, 1-2 minutes.Stir in capers and half the remaining chives (reserve remaining for garnish) until combined.Remove from burner.Plate dish as pictured on front of card, garnishing cauliflower with bacon-Dijon topping and topping mahi-mahi with sauce. Garnish dish with remaining chives and squeeze lemon wedges over dish to taste. Bon appétit!
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