Culinary Collection

Citrus Mojo Mahi-Mahi and Fresh Tomato Salsa

with creamy Gouda and corn risotto

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy, Fish (Mahi Mahi)

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 you!
A note about serious food allergies

Citrus mojo sounds both delicious and exciting, and boy is it; every bite with this seasoning blend brings a hint of well, citrus, and flavor to the flaky, delicate mahi-mahi. And together, they pair perfectly with the tomato salsa on top, as well as the creamy, cheesy, corny (in vegetable, not jokes) risotto on the side. This meal has its mojo working.

In Your Box (serves 2)

  • 2 tsp. Citrus Mojo Rub
  • 2 Roma Tomatoes
  • 1 Shallot
  • Info
    ½ tsp. Tomato Seasoning
  • ¼ oz. Cilantro
  • ¾ cup Arborio Rice
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    1 oz. Smoked Gouda Slices
  • 3 oz. Corn Kernels

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.

  • Nutrition (per serving)

  • Calories
    720
  • Carbohydrates
    80g
  • Fat
    26g
  • Protein
    46g
  • Sodium
    1557mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Medium 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
  1. 1

    Prepare the Ingredients

    Core tomatoes and cut into ½" dice. Finely chop cilantro, leaves and stems. Tear cheese slices into small pieces. Peel and mince shallot. Halve mahi-mahi and pat dry. Season all over with ¼ tsp. salt. Season one side with half the citrus mojo rub (reserve remaining for cooking).

  2. 2

    Start the Risotto

    Place another medium pot over medium-high heat and add 1 tsp. olive oil. Add rice, shallot, corn, 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 medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. 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.

  3. 3

    Finish the Risotto

    Add cream base to pot with risotto and stir to combine. Bring to a simmer. Once simmering, cook, 3 minutes. Remove from burner. Stir in cheese pieces and a pinch of salt until combined and melted. Cover and set aside.

  4. 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, seasoning side down. Cook until browned, 3-4 minutes. Flip mahi-mahi, and top evenly with remaining citrus mojo rub. Cook until browned and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner and transfer mahi-mahi to a plate. Wipe pan clean and reserve.

  5. 5

    Make Salsa and Finish Dish

    Return pan used to cook mahi-mahi to medium-high heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir constantly until they release juices, 2-3 minutes. Stir in tomato seasoning and a pinch of salt and pepper until combined. Add 2 Tbsp. water and gently mash tomatoes until broken up. Remove from burner and stir in half the cilantro (reserve remaining for garnish). Plate dish as pictured on front of card, placing mahi-mahi on risotto and garnishing with salsa and remaining cilantro. Bon appétit!

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