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Citrus Seared Mahi-Mahi
with asparagus risotto
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} calories
Chef
Rachel Post
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 take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Cooked Arborio Rice
- 5 oz. Asparagus
- 1 oz. Orange Marmalade
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1 oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 1 tsp. Minced Garlic and Lemon Basil
- ½ tsp. Garlic Salt
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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Calories520
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Carbohydrates49g
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Net Carbs46g
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Fat14g
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Protein41g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 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 scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Trim woody ends off asparagus. Cut into 1/4" pieces.
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with garlic salt and a pinch of pepper. -
2 Cook the Risotto
Place a medium pot over medium heat and add 1 tsp. olive oil.
Add asparagus and 1/4 tsp. salt to hot pot. Stir occasionally until bright green, 2-3 minutes.Add rice, mirepoix base, and 1/4 cup water. Bring to a simmer.Once simmering, stir occasionally until combined and heated through, 3-4 minutes.Remove from burner. Add minced garlic and lemon basil, butter, and half the cheese (reserve remaining for garnish). Stir until melted and combined.While risotto cooks, continue recipe. -
3 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.Remove from burner.While mahi-mahi cooks, continue recipe. -
4 Make Citrus Sauce and Finish Dish
In a mixing bowl, combine marmalade, mustard, and 1 tsp. water.
Plate dish as pictured on front of card, topping mahi-mahi with citrus sauce and garnishing risotto with remaining cheese. Bon appétit!
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