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: Fish, Tree Nuts

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 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
  • ¼ oz. Cilantro
  • 1 Jalapeño Pepper
  • ¾ cup Arborio Rice
  • 3 Pineapple Rings
  • Info
    5⅖ fl. oz. Coconut Milk
  • 2 tsp. Mojito Lime Seasoning
  • Info
    2 Tbsp. Toasted Coconut
  • 6 tsp. Mirepoix Base
  • 1 Roma Tomato

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
    731
  • Carbohydrates
    81g
  • Fat
    29g
  • Protein
    41g
  • Sodium
    1440mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Medium Pots
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 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 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.

  • 3

    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.

  • 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

    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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