Protein Pack
Seafood Sampler
includes 4 salmon fillets, 6 mahi-mahi fillets, and 24 oz. shrimp
Prep & Cook Time: 10-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi, Salmon), Shellfish (Shrimp)
In Your Box (serves 8)
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24 oz. Shrimp
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24 oz. Mahi-Mahi Fillets
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24 oz. Salmon Fillets
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) bO9nEQ3n
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Calories330
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Carbohydratesless than 1g
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Net Carbs1g
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Fat16g
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Protein45g
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Sodium820mg
Recipe Steps
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
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1 Shrimp Instructions
Pat shrimp dry. We recommend seasoning both sides with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. -
2 Mahi-Mahi Instructions
Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.
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. -
3 Salmon Instructions
Pat salmon dry. We recommend seasoning flesh side with 1/4 tsp. salt and a pinch of pepper.
Use a large non-stick pan over medium heat with 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
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