Meal Kit
Culinary Collection
Garlic-Lemon Mahi-Mahi
with asparagus orzo and toasted breadcrumbs
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Wheat
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)
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12 oz. Mahi-Mahi Fillets
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6 oz. Orzo Pasta
- 5 oz. Asparagus
- 1 Lemon
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0.9 oz. Butter
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⅘ oz. Tuscan Herb Butter
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⅓ oz. Panko Breadcrumbs
- ¼ oz. Parsley
- 2 Garlic Cloves
- 2 tsp. Chesapeake Seasoning
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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Calories720
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Carbohydrates70g
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Net Carbs64g
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Fat28g
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Protein49g
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Sodium720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Medium Pot
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 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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1 Start Orzo and Prepare Ingredients
Once water is boiling, add orzo and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/4 cup orzo cooking water. Drain in a wire-mesh strainer and set aside.While orzo cooks, zest and halve lemon. Cut one half into wedges and juice the other half.Trim woody ends off asparagus. Cut into 1/2" pieces. -
2 Toast the Panko
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add panko to hot pan and stir often until panko is golden-brown, 2-3 minutes.Remove from burner. Transfer to towel-lined plate. Reserve pan; no need to wipe clean. -
3 Finish Orzo and Prepare Ingredients
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add asparagus, a pinch of salt, and Chesapeake seasoning to hot pan. Stir occasionally until tender but still crisp, 6-8 minutes.
While asparagus cooks, stem and coarsely chop parsley.Thinly slice garlic.After 6-8 minutes, add cooked orzo, reserved orzo cooking water, and 1 tsp. lemon juice (reserve remaining for sauce) to pan with asparagus. Bring to a simmer.Once simmering, remove from burner. Stir in plain butter until melted and combined. Cover and set aside. -
4 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with a pinch of salt and pepper.
Place another 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 to a plate and set aside. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium heat. Add garlic, lemon zest, and parsley to hot pan. Stir constantly until fragrant, 1-2 minutes.
Add remaining lemon juice, 2 Tbsp. water, and herb butter (to taste) and stir until melted and combined.Remove from burner.Plate dish as pictured on front of card, topping orzo with mahi-mahi and sauce and garnishing with toasted panko. Squeeze lemon wedges over dish to taste. Bon appétit!
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