Meal Kit
Culinary Collection
Crunchy Mahi-Mahi with Spicy Mango Salsa
and coconut rice
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 5 oz. Frozen Edamame
- 1 Lime
- 1 Jalapeno Pepper
- ½ cup Panko Breadcrumbs
- 2 Tbsp. Mango Chutney
- 0.44 oz. Mayonnaise
- 1 tsp. Garlic Salt
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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Calories1020
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Carbohydrates101g
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Net Carbs93g
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Fat47g
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Protein48g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
- 1 Zester
- 2 Plates
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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1 Cook the Rice
Bring a small pot with rice, edamame, garlic salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in coconut milk until combined. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
3 Prepare the Mahi-Mahi
Place panko on a plate and spread into an even layer.
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. Spread mayonnaise evenly on both sides of mahi-mahi.Transfer mahi-mahi to plate with panko and flip until coated on both sides, pressing gently to adhere.Want a shortcut? Skip coating mahi-mahi and skip to step 4. -
4 Cook the Mahi-Mahi
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil.Add mahi-mahi to hot pan. Flip occasionally until golden-brown and fish reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner and transfer mahi-mahi to towel-lined plate. If you skipped coating mahi-mahi in step 3, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. -
5 Make Mango Salsa and Finish Dish
In a mixing bowl, combine jalapeños (to taste), mango chutney, a pinch of salt, 2 tsp. lime juice, and 1 tsp. lime zest. Set aside.
Plate dish as pictured on front of card, topping mahi-mahi with mango salsa (to taste). Squeeze lime wedges over to taste. Bon appétit!
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