Express
Premium
Cilantro-Lime Mahi-Mahi
with corn and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Anchovy, Mahi Mahi), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 6 oz. Mixed Diced Peppers
- 4 oz. Sliced Zucchini
- 3 oz. Corn Kernels
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⅘ oz. Chile Lime Butter
- 2 Green Onions
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 1 tsp. Taco Seasoning
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) Wq4MoAO4
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Calories350
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Carbohydrates18g
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Net Carbs15g
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Fat15g
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Protein37g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 breasts, 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. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using 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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1 Prepare the Ingredients
Mince cilantro (no need to stem).
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn, diced peppers, zucchini, white portions of green onions, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 5-7 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with taco seasoning and 1/4 tsp. salt.
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.Remove from burner. Top with cilantro. -
4 Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with butter and garnishing vegetables with cheese and green portions of green onions. Bon appétit!
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