Culinary Collection

Mahi Mahi and Spicy Pineapple Chimichurri

with coconut rice and plantain fritters

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Coconuts), Fish (Mahi Mahi), Milk, 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

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 8 oz. Sliced Plantains
  • ¾ cup Jasmine Rice
  • 3 oz. Pineapple Chunks
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • Info
    1 oz. Corn Muffin Mix
  • Info
    2 Tbsp. Toasted Coconut
  • ¼ oz. Cilantro
  • 1 tsp. Seasoned Salt Blend
Contains: FD&C Yellow No. 5, FD&C Yellow No. 6, and 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
  • Fat
  • Protein
  • Sodium

Recipe Steps

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 and Cook The Rice

    Stem jalapeño, halve, seed, remove ribs, and mince. _Wash hands and cutting board after working with jalapeño.

    Mince cilantro

    Coarsely chop pineapples

    "Bring a small pot with jasmine rice and 11/2 cups water to a boil.

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

    Remove from burner and fluff with toasted coconut. Set aside.

  2. 2

    Cook The Mahi Mahi

    Season mahi mahi with the seasoned salt blend. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Reserve pan; no need to wipe clean.

  3. 3

    Fry The Plantains

    Smash the plantains slightly with the back of a spoon.

    Place a medium nonstick pan over medium heat and add 2 tablespoons of olive oil.

    Toss plantains with corn muffin mixture.

    Fry in batches until plantains are crispy.

    Remove to a towel lined plate sprinkle evenly with a pinch of salt.

  4. 4

    Make The Salsa

    In the same pan used to cook the mahi, add jalapenos and pineapple. Cook 1 minute.

    Add 2 tablespoons water, a pinch of salt and pepper and cilantro and bring to a simmer.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping plantains with sour cream. Bon appétit!

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