Express
Premium
Fried Mahi-Mahi Sandwich
with tartar sauce and smashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
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In Your Box (serves 2)
- 12 oz. Yukon Potatoes
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- 3¼ oz. Dill Pickle Slices
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- 0.14 oz. Lemon Juice
- 1 tsp. Cajun Seasoning
- 2 Dill Sprigs
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) 732vWz3J
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Calories940
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Carbohydrates87g
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Net Carbs81g
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Fat44g
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Protein50g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Mixing 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using tilapia, pat dry. Cook until tilapia reaches minimum internal temperature, 2-3 minutes per side.
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Make the Smashed Potatoes
Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.
Carefully remove from microwave. Place potatoes on prepared baking sheet. Using the flat side of an object (like a drinking glass), press down gently to smash each potato. Top with 1 tsp. olive oil, half the Cajun seasoning (to taste; reserve remaining for fish), and a pinch of salt and pepper.Roast in hot oven until golden-brown, 10-15 minutes, flipping once halfway through.While potatoes roast, continue recipe. -
Prepare Ingredients and Make Tartar Sauce
Mince half the pickles (reserve remaining whole for sandwich).
Stem dill. Tear leaves into pieces.In a mixing bowl, combine minced pickles, dill (to taste), mayonnaise, lemon juice, and a pinch of pepper. Set aside.Halve mahi-mahi and pat dry. Season both sides with remaining Cajun seasoning (use less if spice-averse) and a pinch of salt and pepper.Evenly spread panko on a plate. Add mahi-mahi to plate with panko and flip until coated on both sides, pressing gently to adhere. -
Toast Buns and Cook Mahi-Mahi
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns to hot pan, cut-side down, and toast until golden-brown, 1-2 minutes.
Transfer buns to a plate. Keep pan over medium heat and add 2 Tbsp. 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.Remove from burner. -
Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with cheese, mahi-mahi, tartar sauce, whole pickles, and top bun. Bon appétit!
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