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
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 Pans
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 and Make Slaw
Coarsely chop peanuts.
Mince pickled ginger.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel orange and separate into sections.
Halve mahi-mahi and pat dry.
Make the Slaw
In a mixing bowl, combine mayonnaise, sesame oil, miso, and 1 Tbsp. water until miso is dissolved.
Add slaw mix and green portions of green onions and toss or gently stir to combine.
Cook the Fish
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.
Remove from burner.
Make Topping and Finish Dish
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions, garlic, and ginger to hot pan and cook until aromatic, 1-2 minutes.
Stir in peanuts and cook until lightly browned, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing mahi-mahi with topping. Serve orange slices on the side. Bon appétit!
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