Express
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Crispy Mahi-Mahi Sandwich
with garlic Parmesan smashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
Chef
Maija Barnes
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In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Yukon Potatoes
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2 Brioche Buns
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1 oz. Sun Dried Tomato Pesto
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1 oz. Creme Fraiche
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¼ cup Panko Breadcrumbs
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½ oz. Grated Parmesan Cheese
- ½ oz. Baby Arugula
- 0.28 oz. Lemon Juice
- ½ tsp. Garlic Pepper
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) A3KeBKq6
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Calories830
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Carbohydrates82g
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Net Carbs77g
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Fat35g
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Protein47g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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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1 Roast the Potatoes
Prick potatoes all over with a fork and place on a microwave-safe plate. Microwave uncovered until fork-tender, 4-6 minutes.
Let cool, 5 minutes.Once cool enough to handle, using the flat side of an object (like a drinking glass), press down gently to smash each potato.Place potatoes on prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and garlic pepper. Spread into a single layer.Roast in hot oven until lightly browned, 12-15 minutes, flipping once halfway through.Carefully remove from oven. Top potatoes with cheese.While potatoes roast, continue recipe. -
2 Toast the Buns
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add buns, cut-side down, to hot pan and toast until browned, 2-3 minutes.Remove from burner. Transfer buns to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Mahi-Mahi
Line a plate with a paper towel.
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with a pinch of salt and pepper.Place panko on a plate and spread into an even layer. Place mahi-mahi onto panko, pressing gently to adhere to both sides.Return pan used to toast buns to medium heat and add 2 Tbsp. olive oil. Working in batches if necessary, add mahi-mahi to hot pan. Cook until golden-brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-3 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 towel-lined plate.While mahi-mahi cooks, continue recipe. -
4 Make Toppings and Finish Dish
In a mixing bowl, combine crème fraîche, half the lemon juice (reserve remaining for arugula), and pesto. Set aside.
In another mixing bowl, combine arugula, remaining lemon juice, and a pinch of salt and pepper. Set aside.Plate dish as pictured on front of card, topping bottom bun with mahi-mahi, sauce, arugula mixture, and top bun. Bon appétit!
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