All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
This dish could not be more Caribbean if we included with it a set of steel drums and a puka shell necklace. The warming flavors and gentle spice of jerk seasoning--redolent of allspice, cinnamon, and peppers--evoke the classic Jamaican preparation of grilling seasoned meats and seafood over an open flame. We pair it with pan-seared mahi-mahi, a tender, meaty warm-water fish, and a pineapple relish that gets a spicy infusion from Fresno chiles.
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 Pan
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
Marinate the Mahi-Mahi
Rinse mahi-mahi and pat dry. Cut each mahi-mahi fillet into nine equal-sized pieces. Place mahi-mahi on a plate and gently toss with 1/2 tsp. salt and jerk sauce. Marinate 15 minutes while you prepare pineapple relish.
Prepare the Ingredients
Slice eight very thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Rinse pineapple under warm water if still frozen. Cut pineapple into 1/4" dice. Zest lime, halve, and juice. Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Make the Pineapple Relish
Stir together pineapple, lime zest, minced Fresno chile (to taste - it's spicy), and white parts of green onions in a small bowl. Season with 1/4 tsp. salt and 1/4 tsp. pepper.
Warm Tortillas and Cook Mahi-Mahi
Place a medium non-stick pan over medium-high heat. Warm each tortilla in pan for 30 seconds, or until pliable. Stack tortillas and wrap in foil to keep warm. Add 1 Tbsp. olive oil and mahi-mahi to hot pan. Cook 2-3 minutes per side, or until outside is browned and fish reaches a minimum internal temperature of 145 degrees. If any marinade remains on plate, add to pan with fish and simmer during final 30 seconds of cooking. Remove from heat and prepare to assemble.
Make the Carrot Slaw
While fish cooks, combine matchstick carrots, slaw mix, green parts of green onions, 2 Tbsp. lime juice, 1/4 tsp. salt, 1 Tbsp. olive oil, and a pinch of pepper in a medium mixing bowl.
Plate the Dish
Place carrot slaw on a plate. Fill tortillas with 4-5 pieces of mahi-mahi. Top with pineapple relish and garnish with Fresno chile rounds (to taste).
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