Culinary Collection

Coconut-Crusted Mahi Mahi and Mandarin-Chili Sauce

with macadamia nut carrots and roasted potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Fish, Wheat, Tree Nuts

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)

  • 8 oz. Carrot
  • 2 oz. Sweet Chili Sauce
  • ½ tsp. Seasoned Salt Blend
  • 4 oz. Mandarin Oranges in Juice
  • 1 Tbsp. Cornstarch
  • ¼ oz. Cilantro
  • 12 oz. Red Potatoes
  • Info
    4 Tbsp. Coconut Panko
  • Info
    1 oz. Macadamia Nuts
  • Info
    12 oz. Mahi-Mahi Fillets

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
    662
  • Carbohydrates
    72g
  • Fat
    28g
  • Protein
    38g
  • Sodium
    1690mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 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
  1. 1

    Roast the Potatoes

    Cut potato into ½" wedges. Place potato wedges on prepared baking sheet and toss with 1 tsp. olive oil, seasoned salt, and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until tender, 20-25 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel, trim and slice carrot into ¼" slices on an angle. Coarsely chop macadamia nuts. Stem and coarsely chop cilantro. Combine cornstarch and 2 tsp. water in a mixing bowl until smooth. Set aside. Drain mandarin oranges and coarsely chop. Combine oranges and sweet chili sauce in another mixing bowl. Set aside. Halve mahi-mahi and pat dry.

  3. 3

    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 and cilantro. While carrot cooks, preapre mahi-mahi.

  4. 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 mahi-mahi on panko, cornstarch-side down. Press gently to adhere. Mahi-mahi will only be crusted on one side. Repeat with remaining mahi-mahi pieces.

  5. 5

    Cook Mahi-Mahi and Finish 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 desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. Remove cooked mahi-mahi to a plate and season with a pinch of salt. Plate dish as pictured on front of card, topping mahi-mahi with mandarin-chili sauce. Bon appétit!

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