Almond-Crusted Mahi-Mahi

With Pineapple-Dijon Sauce and Coconut Rice

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Eggs, Fish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Mahi-mahi are highly prized by fisherman for their strength, beauty, healthy numbers, and excellent eating quality. The firm, yet flaky and mild fillets are perfectly paired with crunchy almonds, sweet pineapple, and bright mustard. Rice cooked in coconut milk completes the tropical spin in this meal that will transport you to a sunny locale, wherever you may be.

In Your Box (serves 2)

  • 1 cup Parboiled White Rice
  • Info
    4 fl. oz. Coconut Milk
  • 2 Garlic Cloves
  • 10 oz. Asparagus
  • Info
    2 Mahi-Mahi Fillets
  • 1⅖ oz. White Rice Flour
  • Info
    2 fl. oz. Liquid Egg
  • Info
    1½ oz. Sliced Almonds
  • 1 fl. oz. White Cooking Wine
  • 6 fl. oz. Pineapple Juice
  • ¾ oz. Dijon Mustard

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.

  • Nutrition (per serving)

  • Calories
    1413
  • Carbohydrates
    106g
  • Fat
    17g
  • Protein
    52g
  • Sodium
    482mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Pots
  • 3 Mixing Bowls
  • 1 Medium Pan
  • 1 Wire-Mesh Strainer
  • 1

    Cook the Rice

    Bring a medium pot of lightly salted water to a boil. In a second medium pot, bring 1 cup of water, coconut milk, and rice to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes or until almost tender. Season with a pinch of salt. Cover and set aside.

  • 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Roughly chop garlic. Cut woody stems off the ends of asparagus. Rinse mahi-mahi and pat dry.

  • 3

    Crust the Fish

    Season mahi-mahi on both sides with a pinch of salt and pepper. Place flour and egg in a bowl, and scatter almonds on a plate. Dredge mahi-mahi in flour, shaking off excess. Dip the mahi-mahi in egg, then finish by crusting the fish in almonds, making sure to coat completely.

  • 4

    Cook the Fish and Sauce

    Heat a medium pan over medium heat. Add 1 tsp. olive oil and almond-crusted fillets to pan. Cook on each side for 5 minutes or until almonds are golden and fish has reached a minimum internal temperature of 145 degrees, then remove to a plate. Wipe out pan, add 2 tsp. olive oil, and return to medium heat. Cook garlic for 1 minute. Add white wine and reduce by half. Add pineapple juice and mustard and cook for an additional 2 minutes until sauce thickens. Season with a pinch of salt and pepper.

  • 5

    Cook the Asparagus

    Add asparagus to pot of boiling water and cook for 4-5 minutes or until bright green. Strain asparagus over sink and place asparagus back into empty pot. Add 2 tsp. olive oil to pot and place over low heat. Cook for 2-3 minutes or until asparagus is just tender. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Place the rice in the middle of the plate. Lay mahi-mahi fillets against the rice. Arrange the asparagus against fillets. Spoon the pineapple-dijon pan sauce over the fillets.

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