Culinary Collection

Macadamia-Crusted Mahi-Mahi and Sweet Chili Sauce

with red pepper and coconut rice

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Fish, Tree Nuts

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)

  • 2 oz. Sweet Chili Sauce
  • Info
    5⅗ fl. oz. Coconut Milk
  • ¾ cup Jasmine Rice
  • 2 Green Onions
  • 2 Tbsp. Panko Breadcrumbs
  • Info
    1 oz. Macadamia Nuts
  • 1 Red Bell Pepper
  • ½ tsp. Citrus Mojo Rub
  • 2 tsp. Sugar
  • Info
    12 oz. Mahi-Mahi Fillets

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
    876
  • Carbohydrates
    89g
  • Fat
    39g
  • Protein
    40g
  • Sodium
    1284mg

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
  1. 1

    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.

    [post beta changes: should include halved mahi]

  2. 2

    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 mahi-mahi topping.

  3. 3

    Make the Mahi-Mahi 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.

  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 desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. Remove from burner.

    [post beta changes: halved mahi]

  5. 5

    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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