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Tropical BBQ Mahi-Mahi
with Hawaiian-style rice and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi)
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Under %{max_calories} calories
Chef
Maija Barnes
Here, we have sweet and tangy BBQ sauce covering tender mahi-mahi. On the side, we offer some Hawaiian-style vibes with rice featuring sweet pineapple and crispy bacon bits, plus a garnish of fresh cilantro. This tasty and tropical dish awaits you.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 4 oz. Mixed Diced Peppers
- 3¾ oz. Minute Rice
- 1 Lime
- 2 oz. Pineapple Chunks
- 1½ oz. BBQ Sauce
- ½ oz. Crumbled Bacon
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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) pq19rvq5
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Calories520
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Carbohydrates64g
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Net Carbs62g
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Fat12g
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Protein39g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using 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 3, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as mahi-mahi in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare Ingredients and Crisp Bacon
Halve lime. Cut one half into wedges and juice the other half.
Coarsely crush pineapple.Stem and tear cilantro leaves.Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.Remove from burner. Transfer bacon to towel-lined plate. Wipe pan clean and reserve. -
2 Cook the Rice
Return pan used to crisp bacon to medium heat and add 1 tsp. olive oil. Add peppers to hot pan and stir occasionally until charred, 3-4 minutes.
Add rice and 11/4 cups water. Cover and cook until water is absorbed and rice is tender, 5-7 minutes.Uncover and add pineapple, bacon, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for sauce), 1 tsp. lime juice (reserve remaining for sauce), and 1/2 tsp. salt. Stir to combine.Remove from burner.While rice cooks, continue recipe. -
3 Cook the Mahi-Mahi
Pat mahi-mahi dry and halve. Season all over with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and 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 filet, we recommend checking for doneness sooner.Remove from burner. -
4 Finish the Dish
In a mixing bowl, combine BBQ sauce, remaining Asian garlic, ginger & chile seasoning (to taste), and 1 Tbsp. remaining lime juice.
Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing rice with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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