Meal Kit
Culinary Collection
Mahi-Mahi in Caramelized Onion Cream Sauce
with lemon green beans and mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} calories
Caramelized onions are made low and slow, but we don't have time for that in a weeknight meal. We premade the onions, but not the sauce, as you'll combine the sweet onions with cream and then coat the mahi-mahi with its rich, sweet perfection. Buttery citrus green beans and herbaceous mashed potatoes pair with the mahi like nobody's business. We've saved you a bit of time, but we haven't skimped on the flavor.
In Your Box (serves 2)
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- 12 oz. Yukon Potatoes
- 8 oz. Green Beans
- 1 Lemon
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- ½ oz. Caramelized Onion Jam
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- 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) Wq4b2z34
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Calories600
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Carbohydrates46g
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Net Carbs41g
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Fat31g
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Protein38g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Medium 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 salmon, pat dry and season flesh side with half the garlic salt and a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, follow same instructions as mahi-mahi in Steps 1 (no need to halve) and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as mahi-mahi in Steps 1 (no need to halve) and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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Start Potatoes and Prepare Ingredients
Quarter potatoes.
Bring a medium pot with potatoes covered with water to a boil over medium heat. Once boiling, cook until potatoes are fork-tender, 10-12 minutes.While potatoes boil, trim ends off green beans.Zest and halve lemon. Cut one half into wedges and juice the other half.On a separate cutting board, pat mahi-mahi dry and halve. Season both sides with half the garlic salt (reserve remaining for potatoes), and a pinch of salt and pepper. -
Finish the Potatoes
Reserve 3/4 cup potato cooking water. Drain potatoes in a colander and return to pot.
Add remaining garlic salt, cheese spread, and half the cream (reserve remaining for sauce). Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time and up to 3 Tbsp., until desired consistency is reached. (Reserve remaining potato cooking water for sauce.) Cover and set aside. -
Cook the Green Beans
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 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. Stir in butter, 1/2 tsp. lemon zest, and 1 tsp. lemon juice until coated.While green beans cook, cook mahi-mahi. -
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 browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Transfer mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean. -
Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium-high heat. Add remaining cream, caramelized onion jam, 3 Tbsp. remaining potato cooking water, and a pinch of salt to hot pan. Bring to a simmer.
Once simmering, remove from burner. Add mahi-mahi and gently flip until coated.Plate dish as pictured on front of card, topping mahi-mahi with remaining sauce and squeezing lemon wedges over to taste. Bon appétit!
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