Meal Kit
Culinary Collection
Mahi-Mahi in Sauce Normandy
with truffled pommes Anna and asparagus
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Sesame
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Under %{max_calories} calories
Chef
Rachel Post
Sauce Normandy, or Normande, is a classic seafood sauce, with cream, butter, fish stock, maybe some wine, maybe some spices. (Sauces, like gymnasts, are flexible!) Here, we've got some cream and umami mushroom seasoning combining to coat this flaky soft mahi-mahi with something truly special. (That mahi-mahi itself is pressed with garlic and herbs, adding bold flavor.) However you spell it, this sauce is truly yummy (or yumme).
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 10 oz. Yukon Potatoes
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4 fl. oz. Cream Sauce Base
- 5 oz. Asparagus
- 2 Garlic Cloves
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1 tsp. Mushroom Seasoning
- ½ tsp. Truffle Salt
- 3 Thyme 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) pOJ5eEqy
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Calories500
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Carbohydrates32g
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Net Carbs29g
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Fat25g
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Protein37g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 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 filets mignon, follow same instructions as mahi-mahi in Steps 2 and 4 (no need to halve), cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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If using salmon fillets, pat dry and season flesh side with ¼ tsp. salt, a pinch of pepper, garlic, and thyme. Follow same instructions as mahi-mahi in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using chicken breasts, follow same instructions as mahi-mahi in Steps 2 and 4 (no need to halve), cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Potatoes
Halve potatoes, then slice into 1/4" half-moons.
Shingle potatoes on one prepared baking sheet and top evenly with truffle salt, a pinch of pepper, and 1 Tbsp. olive oil.Roast in hot oven until edges are golden brown and centers are fork-tender, 22-25 minutes.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Trim woody ends off asparagus.
Stem thyme and coarsely chop.Mince garlic.Halve mahi-mahi and pat dry. Season both sides with 1/4 tsp. salt and a pinch of pepper, then garlic and half the thyme (reserve remaining for sauce). Massage salt, pepper, thyme, and garlic into mahi-mahi. -
3 Roast the Asparagus
Place asparagus on second prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Roll asparagus to coat.
Spread into a single layer and roast in hot oven until bright green and fork-tender, 5-8 minutes.While asparagus roasts, cook mahi-mahi. -
4 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 mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side.Mahi thickness can vary; if you receive a thinner fish, we recommend checking for doneness sooner.Transfer mahi-mahi to a plate and tent with foil. Wipe pan clean and reserve. -
5 Make Sauce Normandy and Finish Dish
Return pan used to cook mahi-mahi to medium-high heat.
Add cream sauce base, mushroom seasoning, remaining thyme, and 1/4 cup water to hot pan. Stir to combine, then bring to a simmer.Once simmering, stir occasionally until thickened, 2-3 minutes.Remove from burner and season with a pinch of salt and pepper.Plate dish as pictured on front of card, topping mahi-mahi with sauce Normandy. Bon appétit!
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