Meal Kit
Culinary Collection
Caramel-Glazed Mahi-Mahi
with mango salsa
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat, Sesame, Soy
- Pescatarian
- Protein-Packed
Chef
Rachel Post
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
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 3 oz. Shredded Red Cabbage
- 3 oz. Frozen Mangoes
- 1 Lime
- 1 oz. Yuzu Dipping Sauce
- 3 tsp. Sugar
- ⅓ oz. Butter
- ¼ oz. Cilantro
- ⅕ fl. oz. Tamari Soy Sauce
- ½ tsp. White Miso Paste
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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Calories780
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Carbohydrates87g
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Net Carbs83g
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Fat30g
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Protein40g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Plate
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 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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If using trout, pat dry. Add trout, skin-side up first, and cook until trout reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, coconut milk, and 3/4 cup water to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner. Stir in 1/4 tsp. salt until combined and fluff with a fork. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Slaw
Finely chop mangoes. If mango is frozen, rinse under cold water until thawed.
Halve lime and juice.Finely chop cilantro (no need to stem).In a mixing bowl, combine cabbage, 2 Tbsp. lime juice (reserve remaining for salsa), a pinch of salt, and 1 tsp. olive oil. Set aside.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt. -
3 Make the Mango Salsa
In another mixing bowl, combine mangoes, half the cilantro (reserve remaining for garnish), 1 tsp. reserved lime juice, a pinch of salt, and 1 tsp. olive oil. Set aside.
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4 Cook the Mahi-Mahi
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 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.Transfer mahi-mahi to a plate. Wipe pan clean and keep over medium heat. -
5 Make Glaze, Add Mahi-Mahi, and Finish Dish
Add yuzu sauce, sugar, miso paste, soy sauce, and 1 Tbsp. water to hot pan. Stir to combine and bring to a simmer.
Once simmering, add butter and stir occasionally until melted and combined, 20-30 seconds.Add mahi-mahi and flip occasionally until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with mahi-mahi and slaw. Garnish mahi-mahi with mango salsa and remaining cilantro. Bon appétit!
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