Culinary Collection

Mojito Lime Mahi-Mahi and Pineapple Salsa

with cilantro coconut risotto

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

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

There's something about mahi-mahi; firm yet flaky, delicate yet strong (in Hawaiian “mahi-mahi” means “very strong), with a hint of sweetness in its flesh. A fish this outstanding deserves a special preparation and we think we've done it proud here. The mahi-mahi is dusted in mojito lime seasoning and topped with a salsa that combines the sweet (pineapple), the spicy (jalapeño), and the hit of wholesome acid (tomato). Creamy and sweet coconut risotto offers the perfect accompaniment to this fabulous fish. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    5⅖ fl. oz. Coconut Milk
  • ¾ cup Arborio Rice
  • 1 Roma Tomato
  • 3 Pineapple Rings
  • 1 Jalapeño Pepper
  • 6 tsp. Mirepoix Broth Concentrate
  • Info
    2 Tbsp. Toasted Coconut
  • ¼ oz. Cilantro
  • 2 tsp. Mojito Lime Seasoning
Contains: 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

You Will Need

  • Olive Oil
  • Salt
  • 2 Medium Pots
  • 1 Mixing Bowl
  • 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

  • If using wild-caught salmon, follow same instructions in Step 1 and Step 4, cooking over medium heat, skin-side up, until salmon reaches minimum internal temperature, 3-5 minutes per side.

  • If using chicken breasts, keep whole. Pat dry and season with seasoning blend and Step 4, cooking over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using 24 oz mahi-mahi, follow same instructions as regular mahi-mahi, seasoning with an extra pinch of salt

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/4" dice.

    Mince cilantro (no need to stem).

    Pat pineapple dry, and cut into 1/4" dice.

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

    Pat mahi-mahi dry, and cut into six evenly-sized pieces. Season all over with seasoning blend.

  2. 2

    Make the Salsa

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, jalapeño (to taste), and pineapple to hot pan. Stir occasionally until pineapple begins to char, 3-4 minutes.

    Add tomatoes and 1/4 tsp. salt and stir constantly, 30 seconds.

    Transfer salsa to a mixing bowl and stir in a pinch of cilantro (reserve remaining for risotto).

    Wipe pan clean and reserve.

  3. 3

    Make the Risotto

    Place another medium pot over medium-high heat. Add rice to hot, dry pot and toast, 30 seconds.

    Add 3/4 cup boiling water from other pot and mirepoix base to rice. Stir constantly until water is almost completely absorbed, 3-4 minutes.

    Add another 3/4 cup boiling water and stir occasionally until mostly absorbed, 3-4 minutes.

    Add 1/2 cup boiling water and coconut milk. Bring to a simmer. Once simmering, stir occasionally until rice is tender and risotto has thickened slightly, 8-10 minutes.

    Remove from burner. Stir in remaining cilantro and 1/4 tsp. salt. Cover and set aside.

  4. 4

    Cook the Mahi-Mahi

    Return pan used to cook salsa to medium-high heat and add 2 tsp. olive oil.

    Working in batches if necessary, add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping mahi-mahi with salsa and garnishing meal with toasted coconut. Bon appétit!

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