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, Fish, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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. Peel and mince shallot. Finely chop cilantro, including stems. Tear cheese slices into small pieces. Halve mahi-mahi and pat dry. Season all over with ¼ tsp. salt. Season one side with citrus mojo rub.

  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 sauce base to pot with risotto and stir to combine. Bring to a simmer. Once simmering, cook, 3 minutes. Remove from burner. Stir in torn cheese 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. Cook until mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side. 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, topping mahi-mahi with salsa and meal with remaining cilantro. Bon appétit!

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