Meal Kit
Culinary Collection
Artichoke and Tomato Mahi-Mahi
with Parmesan risotto
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- ¾ cup Arborio Rice
- 4 oz. Fire Roasted Diced Tomatoes
- 2 oz. Cream Cheese
- 2 oz. Artichoke Hearts
- 1 Shallot
- 2 Tbsp. Minced Garlic and Lemon Basil
- 1 oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
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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Calories740
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Carbohydrates79g
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Net Carbs75g
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Fat26g
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Protein46g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Medium Pots
- 1 Heat-Safe Mixing Bowl
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 filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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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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1 Prepare the Ingredients
Drain artichokes, rinse, pat dry, and coarsely chop.
Peel and halve shallot. Slice thinly.Mince chives.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with a pinch of salt and pepper. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add half the minced garlic and lemon basil (reserve remaining for shallots), 1/4 tsp. salt, and 1 cup boiling water to pot with rice. Rice should just be covered by water.Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add 1/2 cup boiling water to hot pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in 1/4 tsp. salt, a pinch of pepper, mirepoix base, softened cream cheese, and shredded cheese until combined. -
4 Cook the Vegetables
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add shallots to hot pan. Stir occasionally until slightly browned. 2-3 minutes.Add remaining minced garlic and lemon basil, half the chives (reserve remaining for garnish), tomatoes, and artichokes. Stir occasionally until vegetables are tender, 1-2 minutes.Reduce heat to medium-low. Stir occasionally until browned and jam-like, 10-12 minutes.If pan is dry, add water, 1 Tbsp. at a time, as needed.Remove from burner. Transfer vegetable mixture to a heat-safe mixing bowl. Wipe pan clean and reserve. -
5 Cook Mahi-Mahi and Finish Dish
Return pan used to cook vegetable mixture to medium heat. Add 1 tsp. olive oil and 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.Remove from burner.Plate dish as pictured on front of card, topping risotto with mahi-mahi. Garnish with vegetable mixture and remaining chives. Bon appétit!
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