Meal Kit
Culinary Collection
Mahi-Mahi with Roasted Tomatillo Salsa
and cotija asparagus
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
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
- 8 oz. Asparagus
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 Tomatillos
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½ oz. Grated Cotija
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 2 Garlic Cloves
- ½ tsp. Garlic and Parsley 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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Calories640
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Carbohydrates74g
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Net Carbs70g
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Fat20g
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Protein42g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 2 Baking Sheets
- 1 Small Pot
- 1 Mixing Bowl
- 1 Zester
- 1 Blender/Immersion Blender
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 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in 1/2 tsp. lime zest (prepared in a later step) and a pinch of salt. Cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim woody ends off asparagus.
Coarsely chop cilantro (no need to stem).Remove husks from tomatillos, rinse, and cut into 1/2" dice.Zest and halve lime. Cut one half into wedges and juice the other half.Halve garlic.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with chile and cumin rub and 1/4 tsp. salt. -
3 Roast the Tomatillos and Asparagus
Place tomatillos, 2 tsp. olive oil, and garlic on one prepared baking sheet. Massage oil into tomatillos and garlic. Spread into an even layer.
Place asparagus, 2 tsp. olive oil, garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper on second prepared baking sheet. Massage oil and seasonings into asparagus. Spread into an even layer.Roast both sheets in hot oven until vegetables are slightly browned and tender, 11-13 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Carefully remove sheets from oven. Let tomatillos and garlic cool, 5 minutes.While vegetables roast, continue recipe. -
4 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.Remove from burner. -
5 Make Tomatillo Salsa and Finish Dish
Once vegetables are cool enough to handle, place tomatillos, garlic, cilantro, a pinch of salt, 2 tsp. olive oil, and 1 tsp. lime juice (add more to taste, if desired) in a blender.
Blend until smooth. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.If you prefer not to use a blender, mash with a fork instead (some larger chunks may remain).Transfer to a mixing bowl and set aside.Plate dish as pictured on front of card, topping mahi-mahi with tomatillo salsa. Garnish asparagus with cheese. Squeeze lime wedges over dish to taste. Bon appétit!
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