Meal Kit
Culinary Collection
Mahi-Mahi Piccata
with Parmesan-vegetable risotto
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 2 Roma Tomatoes
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
- ¾ cup Arborio Rice
- 1 Lemon
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2 oz. Shredded Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- ½ oz. Capers
- 1 tsp. Garlic Pepper
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) zPaQbZPv
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Calories750
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Carbohydrates80g
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Net Carbs77g
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Fat25g
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Protein50g
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Sodium2090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Medium Pots
- 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
Customize It Instructions
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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 yellowtail, pat dry. Add yellowtail skin-side up first, and cook until fish reaches a minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini ends and cut into 1/4" dice.
Core tomatoes and cut into 1/4" dice.Mince capers.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and garlic pepper. -
2 Cook the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other medium pot and half the mirepoix base (reserve remaining for sauce) to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add cream base and stir to combine. Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, until rice is tender, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in 3/4 the cheese (reserve remaining for garnish) and a pinch of salt until combined. Cover and set aside.While risotto cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add zucchini to hot pan. Stir occasionally until golden-brown all over, 3-4 minutes.
Add tomatoes, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until tomatoes release their juices, 3-4 minutes.Remove from burner. Stir half the vegetables into risotto until combined. Transfer remaining vegetables to a plate. Set aside.Wipe pan clean and reserve. -
4 Cook the Mahi-Mahi
Return pan used to cook vegetables to 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.Remove from burner. -
5 Make Sauce and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add capers to hot pan. Stir constantly, 1 minute.
Add remaining mirepoix base and 2 Tbsp water and bring to a simmer.Once simmering, remove from burner. Stir in 1 tsp. lemon juice until combined.Plate dish as pictured on front of card, topping risotto with reserved vegetables and topping mahi-mahi with sauce. Garnish dish with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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