Meal Kit
Culinary Collection
Citrus Mojo Mahi-Mahi and Fresh Tomato Salsa
with creamy Gouda and corn risotto
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Soy
Chef
Rachel Post
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 2 Roma Tomatoes
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4 fl. oz. Cream Sauce Base
- ¾ cup Arborio Rice
- 3 oz. Corn Kernels
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2 oz. Smoked Gouda Slices
- 1 Shallot
- ¼ oz. Cilantro
- 1 tsp. Citrus Mojo Rub
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½ tsp. Tomato 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)
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Calories770
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Carbohydrates79g
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Net Carbs73g
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Fat30g
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Protein49g
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Sodium1590mg
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
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" 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 1/4 tsp. salt. Season one side with citrus mojo rub. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil. Add rice, shallot, corn, and 1/4 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 1/2 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 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 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 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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