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
A note about serious food allergies
We're so close to getting back to the days of hopping on an airplane and going off to a warm, sandy, tropical locale. So close, but not quite yet… still, we can taste that nirvana in this meal. Sweet, subtle mahi, a tender amazing fish, gets topped by crunchy macadamias and panko, making a textural contrast of the soft and crunch. 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.
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
Large Non-Stick Pan
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
Customize It Instructions
If using protein, pat dry and season both sides with a pinch of salt and pepper.
If using NY strip steak, follow same instructions as mahi-mahi in Step 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as mahi-mahi in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon, follow same instructions as mahi-mahi in Step 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
If using scallops, follow same instructions as mahi-mahi in Step 4, cooking until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Finely chop macadamia nuts.
Halve mahi-mahi and pat dry. Season all over with ¼ tsp. salt and a pinch of pepper.
Make the Rice
Place a small pot over medium heat and add 1 tsp. olive oil. Add red bell pepper and white portions of green onions to hot pot and stir occasionally until tender, 3-4 minutes.
Add rice, coconut milk, 1 cup water, ¼ 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, make topping.
Make the Topping
Place a large non-stick pan over medium-low heat and add 2 tsp. olive oil. Add panko and macadamia nuts to hot pan. Stir occasionally until toasted, 2-3 minutes.
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.
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.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with seasoning rub, sweet chili sauce, and topping. Bon appétit!
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