All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
America has fantastic regional cuisine from sea to shining sea, but for our money, nothing quite beats the Big Easy for big flavor. This meal hits all the great N'awlins culinary notes, from fish blackened to just the perfect amount of char and spice to a risotto that pays homage to one of the great dishes of NOLA, jambalaya. And don't sleep on the remoulade, offering a zesty addition that brings the whole meal together. All that's missing is the oysters and the jumbo.
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
Customize It Instructions
If using chicken breasts, pat dry and season both sides half the blackening seasoning. Follow same instruction as mahi-mahi in Step 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Broil the Vegetables
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.
Place diced pepper and corn 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, 7-10 minutes.
Don't text and broil! Pay attention while vegetables are broiling to avoid burning.
Remove from broiler. Carefully cover and set aside.
Prepare Ingredients and Make Remoulade
Coarsely chop pickles.
In a mixing bowl, combine mayonnaise, mustard, and pickles. Set aside.
Halve mahi-mahi and pat dry. Season all over with half the blackening seasoning (reserve remaining for risotto).
Start the RIsotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and ¼ tsp. salt to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other 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 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 broiled vegetables, butter, cheese, remaining blackening seasoning, 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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