Meal Kit
Culinary Collection
Coconut-Crusted Mahi-Mahi and Mandarin-Chili Sauce
with macadamia nut carrots and cilantro rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Macadamia Nuts), Fish (Mahi Mahi), Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 8 oz. Carrot
- ¾ cup Jasmine Rice
- 4 oz. Mandarin Oranges in Juice
- 2 oz. Sweet Chili Sauce
- 6 Tbsp. Coconut Panko
- 1 oz. Macadamia Nuts
- ¼ oz. Cilantro
- 1 Tbsp. Cornstarch
- ½ tsp. Seasoned Salt Blend
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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Calories850
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Carbohydrates105g
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Net Carbs99g
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Fat29g
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Protein40g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Small Pot
- 2 Mixing Bowls
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 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.
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1 Cook the Rice
Stem and coarsely chop cilantro.
Bring a small pot with rice, 1/4 tsp. salt, and 11/2 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. -
2 Prepare the Ingredients
Peel, trim and slice carrot into 1/4" 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. -
3 Cook the Carrot
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrot, 1/4 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. -
4 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. -
5 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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