Coconut-Crusted Mahi-Mahi and Mandarin-Chili Sauce
with macadamia nut carrots and cilantro rice
Prep & Cook Time:35-45 min.
Cook Within:3 days
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
A note about serious food allergies
Right now, we could all use a meal that takes us away from our troubles. A set of flavors, or ingredients, that transports us, safely, into a dreamy state and time where we could eat, relax, and be merry. The steak of a Parisian bistro. That special meal from your favorite restaurant. And island life in a meal… this meal. We can't give you a vacation in the tropics, but we can give you delicate mahi-mahi coated in crunchy sweet coconut panko, with the bright, sweet orange and chili sauce on top. Float away onto the beach, without leaving your kitchen.
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Steps, 4 and 5. Cook until panko is golden brown and chicken reaches a minimum internal temperature, 5-7 minutes per side.
Cook the Rice
Stem and coarsely chop cilantro.
Bring a small pot with rice, ¼ tsp. salt, and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and stir in cilantro. Set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim and slice carrot into ¼" slices on an angle.
Coarsely chop macadamia nuts.
Combine cornstarch and 2 tsp. water in a mixing bowl until smooth. Set aside.
Drain liquid from mandarin oranges and coarsely chop. Combine oranges and sweet chili sauce in another mixing bowl. Set aside.
Halve mahi-mahi and pat dry. Season both sides with seasoned salt.
Cook the Carrot
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until carrot is tender, 5-7 minutes.
If carrots need more time, add 2 Tbsp. water and stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in macadamia nuts until combined.
While carrot cooks, prepare mahi-mahi.
Prepare the Mahi-Mahi
Stir cornstarch mixture to recombine.
Place coconut panko on a plate or in a shallow bowl.
Place a mahi-mahi piece on cornstarch mixture, coating one side. Then place cornstarch-coated side of mahi-mahi on panko, pressing gently to adhere. Mahi-mahi will only be crusted on one side. Repeat with remaining mahi-mahi pieces.
Cook Mahi-Mahi and Finish the Dish
Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add mahi-mahi to hot pan, panko-side down. Cook until panko is lightly browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-4 minutes.
Remove cooked mahi-mahi to a plate.
Plate dish as pictured on front of card, topping mahi-mahi with mandarin-chili sauce. Bon appétit!
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