Express
Premium
Mahi-Mahi and Homemade Hot Sauce
with green onion fried rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
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Under %{max_calories} caloriesPescatarianOver 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Broccolini
- 8 oz. Cooked White Rice
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1⅘ fl. oz. Black Pepper Sauce
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2 tsp. Gochujang Red Pepper Paste
- 2 Green Onions
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½ oz. Toasted Sesame Oil
- ½ oz. Brown Sugar
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⅖ fl. oz. Tamari Soy Sauce
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1 tsp. Umami Seasoning
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)
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Calories460
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Carbohydrates51g
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Net Carbs47g
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Fat10g
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Protein38g
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Sodium1920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Plate
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Sauce
Trim bottom ends from broccolini and cut into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine black pepper sauce, brown sugar, gochujang (to taste), and 2 Tbsp. water. Set aside.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with a pinch of salt and pepper. -
2 Cook the Mahi-Mahi
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 temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Add sauce (to taste) and stir occasionally until heated through and mahi-mahi is coated, 1-2 minutes.Remove from burner.While mahi-mahi cooks, continue recipe. -
3 Cook the Broccolini
Place another medium non-stick pan over medium heat and add sesame oil.
Add broccolini, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until broccolini is tender, 2-3 minutes.Transfer broccolini to a plate. Wipe pan clean and keep over medium heat. -
4 Heat Rice and Finish Dish
Add 2 tsp. olive oil and white portions of green onions to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice, umami seasoning, and soy sauce. Stir occasionally until combined and rice is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping mahi-mahi with sauce (to taste) from pan. Garnish rice with green portions of green onions. Bon appétit!
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