Express
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Sesame Wonton-Crusted Mahi-Mahi
with ginger-green onion sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8½ oz. Cooked Jasmine Rice
- 2 Heads of Baby Bok Choy
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1¼ fl. oz. Teriyaki Glaze
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1 oz. Wonton Strips
- 2 Green Onions
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4 tsp. Multicolor Sesame Seeds
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
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) jOQwMbPA
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Calories580
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Carbohydrates59g
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Net Carbs55g
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Fat19g
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Protein40g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pay dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Finely crush wontons in shipping bag and place on a plate. Add sesame seeds to plate and combine. Spread into an even layer. Set aside.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Trim and thinly slice green onions, keeping white and green portions separate.Pat mahi-mahi dry. On a separate cutting board, halve any larger pieces to match smaller pieces. Brush one side of each mahi-mahi piece with soy sauce. Place mahi-mahi pieces, soy sauce-side down, onto sesame seed-wonton mixture, pressing gently to adhere. -
2 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan, seed mixture-side down first. 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.Remove from burner. -
3 Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy and a pinch of salt and pepper to hot pan. Stir often until tender, 5-7 minutes.
Add white portions of green onions and half the ginger (reserve remaining for sauce). Stir occasionally until fragrant, 30-60 seconds.Remove from burner.While vegetables cook, continue recipe. -
4 Make Sauce, Heat Rice, and Finish Dish
In a mixing bowl, combine green portions of green onions, remaining ginger, and teriyaki glaze. Set aside.
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2-3 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with mahi-mahi, vegetables, and sauce. Bon appétit!
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