Meal Kit
Kroger Health Mahi-Mahi and Dill Butter
with carrot and apple kale salad in yogurt dressing
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} calories
Chef
Rachel Post
There's a certain list of classics for the grill. Ribs, obviously, in that classic Southern BBQ way with sauce brushed on over and over again, or burgers, with a dad-bodied guy flipping patties until they are charcoal-like hockey pucks. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt. Even less on the list of grill classics, but still deserving is carrots: These get a savory bath of butter, garlic, and lemon zest after their grilling for extra flavor. Classics, shmassics.
In Your Box (serves 2)
- 12 oz. Carrot
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12 oz. Mahi-Mahi Fillets
- 1 Honeycrisp Apple
- 5 oz. Chopped Kale
- 1 Lemon
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4 oz. Greek Yogurt
- 1 Persian Cucumber
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⅓ oz. Butter
- 1 tsp. Chopped Garlic
- 2 Dill Spring
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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Calories460
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Carbohydrates39g
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Net Carbs29g
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Fat18g
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Protein41g
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Sodium480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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
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1 Prepare the Ingredients
Stem kale and coarsely chop.
Peel, trim, and cut carrot into 1/4" slices on an angle.Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.Quarter apple and remove core. Cut into 1/2" slices.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Stem and mince dill.In a microwave-safe bowl, combine butter, dill, and half the garlic (reserve remaining for salad). Microwave until butter is melted, 15-30 seconds. Stir to combine and set aside.Pat mahi-mahi dry and halve. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 3-5 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and carrot is tender, 2-3 minutes.Transfer carrot to a mixing bowl and set aside. Keep pan over medium-high heat.Add 1 tsp. olive oil, kale, and a pinch of salt and pepper to hot pan. Stir occasionally until beginning to turn bright green, 30-60 seconds.Add 2 Tbsp. water. Cover, and cook until kale wilts, 2-3 minutes.Remove from burner. Transfer kale to bowl with carrot. Let cool, 3 minutes. -
3 Toss the Salad
After 3 minutes, add yogurt, remaining garlic, 2 tsp. lemon juice, apple, and cucumber to bowl with vegetables and toss or gently stir to combine. Set aside.
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4 Cook Mahi-Mahi and Finish Dish
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 temperate of 145 degrees, 3-4 minutes per side.
Remove from burner.Plate dish as pictured on front of card, topping mahi-mahi with melted butter and squeezing lemon wedges over to taste. Bon appétit!
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