Meal Kit

Kroger Health Parmesan Walnut-Crusted Mahi-Mahi

with cherry and balsamic quinoa salad

Prep & Cook Time: 15-20 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ oz. Walnut Halves
  • 5 oz. Baby Spinach
  • 8 oz. Cooked Tri-Color Quinoa
  • 3 oz. Matchstick Carrots
  • Info
    12 oz. Mahi-Mahi Fillets
  • 1 oz. Dried Cherries
  • ¼ oz. Dijon Mustard
  • ½ oz. Balsamic Vinegar
  • Info
    ½ oz. Shredded Parmesan Cheese

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.

  • Nutrition (per serving)

  • Calories
    522
  • Carbohydrates
    43g
  • Fat
    20g
  • Protein
    43g
  • Sodium
    557mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium 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
  1. 1

    Prepare the Topping

    Coarsely crush walnuts. In a mixing bowl, combine walnuts and Parmesan. Set aside. Combine mustard and 1 Tbsp. water in another mixing bowl. Set aside.

  2. 2

    Prepare the Mahi-Mahi

    Halve mahi-mahi and pat dry. Season all over with a pinch of pepper. Brush or spoon one side of mahi-mahi with mustard-water mixture. Top mustard-water mixture with walnut-Parmesan topping, pressing gently to adhere.

  3. 3

    Cook the Mahi-Mahi

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan, topping side down. Cook until topping is browned, 2-3 minutes. Flip, and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-3 minutes. Remove from burner.

  4. 4

    Make the Salad and Finish Dish

    Combine balsamic vinegar, 2 tsp. olive oil, and a pinch of salt in another mixing bowl. Add spinach, carrots, dried cherries and quinoa and toss or gently stir to combine. Plate as pictured on front of card. Bon appétit!

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