Express
Premium
Creamy Herbed Mahi-Mahi
with bacon Brussels sprouts and cabbage
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Brussels Sprouts
- 3 oz. Shredded Red Cabbage
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1 oz. Cream Cheese
- 1 oz. Bacon Bits
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⅘ oz. Tuscan Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
- 1½ tsp. Minced Garlic and Parsley
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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Calories430
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Carbohydrates16g
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Net Carbs11g
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Fat24g
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Protein40g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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
Trim stems off Brussels sprouts and quarter.
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with a pinch of salt and pepper. -
2 Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.
Add cabbage, bacon, minced garlic and parsley, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until cabbage is wilted and bacon is crispy, 3-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Mahi-Mahi
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and 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.Transfer mahi-mahi to a plate and tent with foil. Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add 2 Tbsp. water, mirepoix base, and cream cheese to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir often until slightly thickened, 1-2 minutes.Remove from burner. Stir in softened butter (to taste) and a pinch of pepper until thoroughly combined.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping mahi-mahi with sauce (to taste). Bon appétit!
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