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Spiced Mahi-Mahi with Tomato Butter

over Squash Purée & French Beans

Cooking time

25 minutes




490 /serving

Tonight’s delight begins with a luscious butternut squash purée. You’ll mash tender pieces of the colourful squash with butter and a splash of lemon juice for a base that’s as dashing as it is tasty. To top it you’ll season fillets of mahi-mahi before pan searing them until golden, then spooning them with a compound butter of scallions and tomatoes. For the side, you’ll quickly sauté French beans with garlic until both crisp and tender. Now comes the difficult part: picking a dinner guest worthy of this feast.

We will send you:

  • 2 Mahi-mahi fillets
  • 3 Garlic cloves
  • 1 Lemon
  • 2 Scallions
  • 140g Cherry tomatoes
  • 200g Trimmed French beans
  • 300g Diced butternut squash
  • 9g L’Artisan mahi-mahi spice blend (brown sugar, lemon pepper, fennel seeds, rosemary, dill, red bell pepper, sunflower oil)

Contains: Mahi-mahi, Milk

You will need:

Medium pot
3 or 6 tbsp Butter
Salt & pepper
Large pan (non-stick if possible)
Total Fat
30 g
Saturated Fat
13 g
360 mg
Total Carbs
30 g
13 g
31 g
6 g
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Make the squash purée
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Add the squash to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the squash and return to the pot. Off the heat, add ½ tbsp lemon juice and 1 tbsp butter (double both for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste.
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Mise en place
While the squash cooks, halve the cherry tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
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Cook the fish
While the squash cooks, heat a drizzle of oil in a large pan (non-stick if possible) on medium-high. Thoroughly pat the mahi-mahi dry with paper towel; season with the spice blend and S&P. Add the mahi-mahi* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the French beans
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the French beans and remaining lemon juice; season with S&P. Cook, stirring frequently, 3 to 4 minutes, until the beans are crisp-tender; season with S&P to taste. Wipe out and reserve the pan.
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Make the tomato butter
In the same pan, heat a drizzle of oil on medium. Add the white bottoms of the scallions and cook, stirring frequently, 1 to 2 minutes, until softened. Add the tomatoes and ¼ cup water (double for 4 portions); season with S&P. Simmer, uncovered, 4 to 5 minutes, until the tomatoes break down and the liquid has almost evaporated. Remove the pan from the heat and stir in 2 tbsp butter (double for 4 portions).
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Plate your dish
Divide the squash purée between your plates. Using the back of the spoon, spread out the purée in a line across the plate. Top the purée with the French beans and mahi-mahi. Spoon the tomato butter over the fish and garnish with as much of the lemon zest and as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.