Culinary Collection
Blackened Mahi-Mahi and Homemade Remoulade
with jambalaya risotto
Prep & Cook Time: 35-45 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy


Contains: Milk, Eggs, Fish

Chef
David Padilla
In Your Box (serves 2)
- 1 Shallot
- 2 Dill Pickle Slices
- 2 tsp. Grained Dijon Mustard
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- 1 tsp. Blackening Seasoning
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- ¾ cup Arborio Rice
- 6 oz. Mixed Diced Peppers
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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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Calories859
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Carbohydrates69g
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Fat44g
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Protein46g
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Sodium1465mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Medium Pots
- 1 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
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1 Broil the Peppers
Place peppers on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread into a single layer and place under hot broiler. Broil until lightly charred, 5-8 minutes. Keep an eye on peppers under broiler; they may burn easily.
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2 Prepare Ingredients and Make Remoulade
Peel and mince shallot. Coarsely chop pickles. Combine mayonnaise, mustard, pickles, and a pinch of seasoning blend (reserve remaining for mahi-mahi) in a mixing bowl. Halve mahi-mahi and pat dry. Season all over with remaining seasoning blend.
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3 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, shallot, and a pinch of salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. Add 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
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4 Finish the Risotto
Add ½ cup boiling water from other medium 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 peppers, butter, cheese, ¼ tsp. salt, and a pinch of pepper. Cover and set aside.
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5 Cook Mahi-Mahi and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. Remove from burner. Plate dish as pictured on front of card, topping mahi-mahi with remoulade. Bon appétit!
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