Mahi Mahi with Spaghetti and Vegetable Medley
This Italian favorite features a lemon butter sauce studded with capers for flaky mahi mahi. A simple spaghetti is its natural partner and of course we threw in a pretty vegetable medley.
Servings
Produce
Parsley (Organic)
1 0.5 oz
Lemon
1 0.5 Whole
Zucchini (Organic)
8 4 oz
Roma Tomato
5 2.5 oz
Mushrooms
5 2.5 oz
Basil
0.25 0.13 oz
Garlic (Organic)
2 1 Clove
Protein & more
Spaghetti
1 0.5 lb
Capers
1.5 0.75 oz
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Butter, salted
3 1.5 tablespoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Rosemary, ground
1/4 0.125 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop zucchini into 1" pieces. b. Quarter roma tomatoes lengthwise. c. Leave button mushrooms whole or slice larger ones in half. d. Cut lemon in half and juice. e. Rough chop parsley stems & leaves. f. Mince garlic & basil.
Instructions
1
Prep:
a. Preheat oven to 400º. Prep large baking pan with olive oil.
2
Make spaghetti:
a. In large saucepan over high heat add 6 cups water and ½ tsp salt; cover and bring to a boil.
b. Add spaghetti; stir to break apart. Return to boil and cook, stirring occasionally, until al dente, about 10-12 minutes.
3
Meanwhile cook mahi mahi:
a. Chop mahi mahi into 1” pieces and season with ½ tsp salt and ¼ tsp black pepper.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add mahi mahi. Cook until golden, about 3 minutes. The fish will not be cooked through at this point.
4
Roast vegetables:
a. In large bowl, add zucchini (1” pieces), roma tomatoes (quartered lengthwise), button mushrooms (leave whole, cut larger ones in half), ¼ tsp salt, 2 tsp olive oil, and herbes de Provence. Toss to combine.
b. Add in even layer to one half of baking pan. Roast for about 15 minutes.
c. Remove tray from oven and add the mahi mahi to the other half. Continue cooking in oven until mahi mahi is cooked through and vegetables are tender, about 8-10 minutes.
5
Make lemon butter sauce:
a, In same sauté pan over medium heat, melt 3 tbsp butter (1½ tbsp for 2-person portion). When bubbly, add garlic (mince). Cook until fragrant, being careful not to brown.
b. Add 1 cup water (½ cup for 2-person portion). Stir to combine. Increase heat to medium-high; cook until water reduces, about 3-4 minutes at low boil.
c. Add juice from lemon and capers. Turn off heat and add in Italian parsley (rough chop leaves and stems).
6
Serve:
a. Divide spaghetti among plates. Top with mahi mahi; spoon over sauce.
b. Serve roasted vegetables alongside. Garnish with basil (mince).
Chef's notes
If fish is not an option, try this recipe with chicken breast.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX