Culinary Collection

Sweet and Spicy Coconut Mahi-Mahi

with charred baby bok choy and pineapple rice

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Fish, Soy, 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

During the cold winter months, there's nothing better than a meal that takes you to a tropical paradise. This meal puts you on the beach without getting your feet sandy. There's light, tender mahi-mahi topped with coconut. There's a sweet pineapple and rice bed for that fabulous fish to lay on. And there's some healthy bok choy to round everything out. There's also you adding this to your basket, turning a normal dinner into a five-star beach living experience. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 4 Pineapple Rings
  • Info
    2 Tbsp. Toasted Coconut
  • ¾ cup Jasmine Rice
  • 2 tsp. Asian Garlic and Ginger Seasoning
  • 2 Heads of Baby Bok Choy
  • 1 Lime
  • 1½ fl. oz. Honey
  • 2 tsp. Sambal
  • Info
    ⅕ fl. oz. Tamari Soy Sauce

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
    721
  • Carbohydrates
    103g
  • Fat
    17g
  • Protein
    38g
  • Sodium
    1301mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and stir in soy sauce. Set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve lime. Juice one half and cut remaining half into wedges. Halve bok choy lengthwise. Season with seasoning blend and 1 tsp. olive oil. Pat mahi-mahi dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 3

    Char Pineapple and Cook Boy Choy

    Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add pineapple to hot pan and cook until lightly browned, 2-3 minutes per side. Transfer pineapple to a plate and wipe pan clean. Return pan to medium heat and add 2 tsp. olive oil. Add bok choy to hot pan and cook until fork-tender, 3-5 minutes per side. Remove from burner. While bok choy cooks, roast mahi-mahi.

  • 4

    Roast Mahi-Mahi and Make Sauce

    Place mahi-mahi on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until mahi-mahi reaches a minimum internal temperature of 145 degrees, 8-10 minutes. While mahi-mahi bakes, combine honey, sambal (to taste), 2 tsp. lime juice, and 1 tsp. water in a mixing bowl. Set aside.

  • 5

    Finish the Dish

    Coarsely chop pineapple and stir into rice. Halve mahi-mahi fillets Plate dish as pictured on front of card, placing mahi-mahi on rice and drizzling with honey-sambal sauce. Garnish with mahi-mahi toasted coconut and squeeze lime wedges over dish to taste. Bon appétit!

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