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
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.
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
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
If using wild-caught salmon, pat dry and season flesh side with 1⁄4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 4, roasting until salmon reaches minimum internal temperature, 9-11 minutes.
If using regular salmon fillets, pat dry and season flesh side with 1⁄4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 4, roasting until salmon reaches minimum internal temperature, 13-15 minutes.
If using chicken breasts, follow same instructions as mahi-mahi in Steps 2 and 4, topping with macadamia-coconut mixture and roasting until chicken reaches minimum internal temperature, 16-18 minutes.
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.
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.
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.
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.
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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