Express
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Acapulco Mahi-Mahi and Plantains
with spicy mango salsa and coconut rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi)
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 4 oz. Sliced Plantains
- 3 oz. Frozen Mangoes
- 1 Lime
- 1 oz. Pepitas
- 0.7 oz. Diced Jalapeno Peppers
- ¼ oz. Cilantro
- ¾ tsp. Amarillo Seasoning
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)
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Calories890
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Carbohydrates97g
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Net Carbs92g
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Fat38g
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Protein43g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
- 1 Plate
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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, coconut milk, 1 1/2 cups water, and 1/4 tsp. salt to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in a pinch of salt until combined.While rice cooks, continue recipe. -
2 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with amarillo seasoning, 1/4 tsp. salt, and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Transfer mahi-mahi to a plate. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
3 Cook the Plantains
Add 1 tsp. olive oil and plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.
Remove from burner.While plantains cook, continue recipe. -
4 Make Salsa and Finish Dish
Stem cilantro and tear leaves.
Halve lime and juice both halves.Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.In a mixing bowl, combine mangoes, jalapeños (to taste), cilantro leaves, pepitas, 1 Tbsp. lime juice, a pinch of salt, and 1 tsp. olive oil.Plate dish as pictured on front of card, topping mahi-mahi with salsa (to taste). Bon appétit!
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