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
Fire up your evening with this flaky and tender mahi-mahi. Gochujang is a Korean fermented chile paste, similar to Sriracha but with a unique, complex flavor. Mixed with a bit of honey to help counter the heat, it makes for a sweet-spicy glaze you won't soon forget.
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 Oven-Safe 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
Prepare the Ingredients
Zest lemon, halve, and juice. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim green onions, thinly slice white portions, and julienne green portions. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper.
Make the Sesame Chile Paste
Combine gochujang (to taste), sesame seeds, honey, half the lemon zest (reserve remaining for garnish), and 1 Tbsp. olive oil in a small bowl.
Cook the Fish
Heat a medium non-stick oven-safe pan and 2 tsp. olive oil over medium-high heat. Gently place mahi-mahi in hot pan and cook 3-4 minutes on one side, or until golden brown. Flip, spread sesame chile paste on top, and transfer to oven. Bake 5-7 minutes, or until mahi-mahi reaches a minimum internal temperature of 145 degrees. Be careful when removing pan from oven - handle will be hot!
Make the Salad
While fish roasts, whisk together soy sauce, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, ginger, and white portions of green onion in a large mixing bowl. Add spinach, red pepper, and shredded cabbage. Mix and toss to coat. Season to taste with salt and pepper.
Plate the Dish
Place salad on a plate. Serve mahi-mahi on top of salad and garnish fish with green portions of green onion and remaining lemon zest.
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