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
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
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
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.
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.
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.
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.
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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