2-Serving Premium
Miso Ginger Mahi-Mahi
with edamame and mixed greens salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Cashews), Fish (Mahi Mahi), Wheat, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Hannah Fenton
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In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 3 oz. Matchstick Carrots
- 3 oz. Frozen Edamame
- 1 Persian Cucumber
- 2 oz. Spring Mix
- 1½ fl. oz. Garlic Sesame Sauce
- 1½ oz. Pan Asian Dressing
- 1 oz. Cashews
- 2 Green Onions
- 2 tsp. Miso Sauce Concentrate
- 1 tsp. Minced Ginger
- 2 tsp. Multicolor Sesame Seeds
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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Calories520
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Carbohydrates29g
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Net Carbs22g
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Fat27g
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Protein42g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Plate
- 1 Peeler
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 sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Make Sauce Mixture and Prepare Ingredients
In a mixing bowl, combine garlic sesame sauce, ginger, miso paste, and 1 Tbsp. water. Set aside.
Peel cucumber and, using peeler, shave into long ribbons, rotating and stopping when you reach seeds. Discard end. Alternatively, trim cucumber and thinly slice into rounds.Trim and thinly slice green onions, keeping white and green portions separate.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with a pinch of salt and sesame seeds. -
2 Cook the Edamame
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add edamame and a pinch of salt to hot pan. Stir occasionally until heated through and slightly browned, 3-4 minutes.Transfer edamame to towel-lined plate. Let cool, at least 5 minutes.Wipe pan clean and keep over medium heat. -
3 Cook the Mahi-Mahi
Add 2 tsp. olive oil and 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 mixture and stir occasionally until mahi-mahi is evenly coated, 1-2 minutes.Remove from burner.While mahi-mahi cooks, continue recipe. -
4 Assemble Salad and Finish Dish
After 5 minutes, or once cool enough to handle, in another mixing bowl, combine edamame, spring mix, cucumbers, carrots, white portions of green onions, and dressing.
Plate dish as pictured on front of card, topping mahi-mahi with green portions of green onions. Garnish salad with cashews. Bon appétit!
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