Family Meal Kit
Premium
Panko-Crusted Mahi-Mahi
with creamy lemon sauce and mixed potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
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24 oz. Mahi-Mahi Fillets
- 16 oz. Yukon Potatoes
- 9 oz. Sweet Potato
- 1 Lemon
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1 cups Panko Breadcrumbs
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2 oz. Cream Cheese
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1.68 oz. Mayonnaise
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1 oz. Grated Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
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) zPam57Pv
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Calories580
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Carbohydrates41g
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Net Carbs37g
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Fat29g
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Protein39g
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Sodium980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 2 Plates
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 antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Halve lemon. Cut one half into wedges and juice the other half.
Cut sweet potato into 1/2"-thick quarter-moons.Cut yukon potatoes into 1/2" wedges. -
2 Roast the Potatoes
Place sweet potatoes and yukon potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.
Roast in hot oven, 20 minutes. Carefully remove from oven. Gently flip potatoes, then top evenly with Parmesan.Roast again in hot oven until golden-brown and tender, 10-15 minutes.While potatoes roast, continue recipe. -
3 Prepare the Mahi-Mahi
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.
Evenly spread panko on a plate.In a mixing bowl, combine mayonnaise and 1 Tbsp. water until smooth. Dip mahi-mahi in mayonnaise mixture, coating both sides completely. Place mahi-mahi onto panko, pressing gently to adhere to both sides. -
4 Cook the Mahi-Mahi
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Working in batches if necessary, add mahi-mahi to hot pan and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Replenish oil if needed. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner. Transfer mahi-mahi to another plate. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium heat and add 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, stir in softened cream cheese. Stir often until melted and slightly thickened, 2-3 minutes.Remove from burner. Add butter, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Stir until melted and combined.Return pan to medium heat. Stir constantly until slightly thickened and smooth, 30-60 seconds.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping mahi-mahi with sauce. Squeeze lemon wedges over dish to taste. Bon appétit!
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