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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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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