Meal Kit
Kroger Health Parmesan Walnut-Crusted Mahi-Mahi
with cherry and balsamic quinoa salad
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Fish (Mahi Mahi), Milk
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Under %{max_calories} calories
Chef
Nigel Palmer
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Cooked Tri-Color Quinoa
- 5 oz. Baby Spinach
- 3 oz. Matchstick Carrots
- 1 oz. Dried Cherries
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½ oz. Shredded Parmesan Cheese
- ½ oz. Balsamic Vinegar
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½ oz. Walnut Halves
- ¼ oz. Dijon Mustard
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) N3DNW5qj
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Calories520
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Carbohydrates43g
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Net Carbs35g
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Fat20g
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Protein43g
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Sodium560mg
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
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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 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 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 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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