Express
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Coconut Harissa Mahi-Mahi
with orange-almond rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Mahi Mahi), Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 1 Orange
- 8 oz. Cooked White Rice
- 5⅗ fl. oz. Coconut Milk
- 3 oz. Peas
- 1 oz. Roasted Sliced Almonds
- 1 oz. Harissa Spread
- 2 Green Onions
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Portuguese Piri Piri 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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Calories790
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Carbohydrates59g
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Net Carbs50g
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Fat41g
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Protein43g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.
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. Transfer mahi-mahi to a plate. Reserve pan; no need to wipe clean.While mahi-mahi cooks, continue recipe. -
2 Prepare the Ingredients
Peel orange and separate into sections. Chop orange segments into 1/2" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Cook the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging. Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions, half the oranges (reserve remaining for garnish), and peas to hot pan. Stir occasionally until white portions of green onions are fragrant, 30-60 seconds.Add rice and piri piri seasoning (to taste). Stir occasionally until combined and rice is heated through, 3-4 minutes.Remove from burner. -
4 Cook Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium-low heat. Add harissa spread (to taste) to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add coconut milk, soy sauce, and a pinch of salt. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 3-5 minutes.Add mahi-mahi and flip until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping mahi-mahi with sauce from pan (to taste) and green portions of green onions. Garnish rice with almonds and remaining oranges, if desired. Bon appétit!
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