Meal Kit

Culinary Collection

Macadamia-Crusted Mahi-Mahi and Sweet Chili Sauce

with red pepper and coconut rice

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Coconuts, Macadamia Nuts), Fish (Mahi Mahi), Wheat

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 you!
A note about serious food allergies

Some days we wish we could just hop on an airplane and go off to a warm, sandy, tropical, locale. We can taste a bit of that beach Nirvana in this meal. Sweet, subtle mahi, a tender amazing fish, gets topped by crunchy macadamias and panko, making a textural contrast of soft and crispy. And the side of coconut rice is a little ray of sunshine all itself, bringing the waves and the relaxation just that much closer to reality.

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    5⅗ fl. oz. Coconut Milk
  • 1 Red Bell Pepper
  • 5.47 oz. Long Grain White Rice
  • 2 fl. oz. Sweet Chili Sauce
  • 2 Green Onions
  • Info
    1 oz. Macadamia Nuts
  • Info
    2 Tbsp. Italian Panko Blend
  • 2 tsp. Sugar
  • 1 tsp. Citrus Mojo Rub
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing 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

Customize It Instructions

  • If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using ribeye or NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 4, cooking until steak reaches desired doneness, or 4-6 minutes per side. Rest, 3 minutes. Halve ribeye to serve.

  1. 1

    Prepare the Ingredients

    Stem, remove seeds and ribs, and cut bell pepper into 1/2" dice.

    Finely chop nuts.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Halve mahi-mahi and pat dry. Season all over with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Rice

    Place a small pot over medium heat and add 1 tsp. olive oil. Add bell peppers and white portions of green onions to hot pot and stir occasionally until tender, 3-4 minutes.

    Add rice, coconut milk, 1 cup water, 1/4 tsp. salt, and sugar. Bring to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

    Don't worry if coconut milk has solidified. It is part of natural processes. Place coconut milk in pot and break up as needed. Remove from burner and set aside covered.

    While rice cooks, continue recipe.

  3. 3

    Make the Topping

    Place a large non-stick pan over medium-low heat and add 2 tsp. olive oil.

    Add panko and nuts to hot pan. Stir occasionally until toasted, 2-3 minutes.

    Remove from burner. Transfer toasted panko and nuts to a mixing bowl and stir in green portions of green onions. Set aside.

    Reserve pan; no need to wipe clean.

  4. 4

    Cook the Mahi-Mahi

    Return pan used to toast panko to 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.

    Mahi-mahi thickness can vary; if you receive a thinner piece, we recommend checking for doneness sooner.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping mahi-mahi with citrus mojo rub, sweet chili sauce, and panko topping. Bon appétit!

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