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: Milk, Fish, Wheat, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
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1 oz. Corn Muffin Mix
- 1 tsp. Seasoned Salt Blend
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2 oz. Sour Cream
- 8 oz. Sliced Plantains
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2 Tbsp. Toasted Coconut
- ¾ cup Jasmine Rice
- ¼ oz. Cilantro
- 1 Jalapeño Pepper
- 3 oz. Pineapple Chunks
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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.
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Nutrition (per serving)
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Calories984
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Carbohydrates129g
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Fat32g
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Protein41g
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Sodium1252mg
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
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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 1½ 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.
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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.
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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.
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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.
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5 Finish The Dish
Plate dish as pictured on front of card, topping plantains with sour cream. Bon appétit!
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