Express
Premium
Lemon and Caper Mahi-Mahi
with tomato pesto green beans and zucchini
Prep & Cook Time: 20-30 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
Chef
Tom Scodari
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Green Beans
- 1 Lemon
- 4 oz. Sliced Zucchini
- 1 Shallot
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1 oz. Beurre Blanc Butter
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1 oz. Sun Dried Tomato Pesto
- ¾ oz. Capers
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⅗ oz. Butter
- 1 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.
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Nutrition (per serving) 2qWoBVqR
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Calories450
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Carbohydrates20g
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Net Carbs14g
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Fat26g
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Protein36g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large 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 chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice thinly.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
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 zucchini, 1/4 cup water, garlic salt, and a pinch of pepper. Cover, and cook until tender, 4-6 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.Stir in pesto and 2 Tbsp. water until evenly coated.While vegetables cook, continue recipe. -
3 Cook the Mahi-Mahi
Place another large 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.Transfer mahi-mahi to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add 1 tsp. olive oil, capers (to taste), and shallots to hot pan. Stir occasionally until shallots are tender and translucent, 2-3 minutes.
Add plain butter, beurre blanc butter, 1 Tbsp. lemon juice, and 2 Tbsp. water. Stir constantly until butter is melted and combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping mahi-mahi with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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