All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Pat pineapple dry, and cut into ¼" 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.
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 ¼ 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.
Make the Risotto
Place another medium pot over medium-high heat. Add rice to hot, dry pot and toast, 30 seconds.
Add ¾ cup boiling water from other pot and mirepoix base to rice. Stir constantly until water is almost completely absorbed, 3-4 minutes.
Add another ¾ cup boiling water and stir occasionally until mostly absorbed, 3-4 minutes.
Add ½ 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 ¼ tsp. salt. Cover and set aside.
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.
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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