Meal Kit
Almond-Crusted Mahi-Mahi
With Pineapple-Dijon Sauce and Coconut Rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds, Coconuts), Fish (Mahi Mahi), Eggs
Chef
Justin Paruszkiewicz
Mahi-mahi are highly prized by fisherman for their strength, beauty, healthy numbers, and excellent eating quality. The firm, yet flaky and mild fillets are perfectly paired with crunchy almonds, sweet pineapple, and bright mustard. Rice cooked in coconut milk completes the tropical spin in this meal that will transport you to a sunny locale, wherever you may be.
In Your Box (serves 2)
- 10 oz. Asparagus
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4 fl. oz. Coconut Milk
- 1 cup Parboiled White Rice
- 6 fl. oz. Pineapple Juice
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2 fl. oz. Liquid Egg
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1½ oz. Sliced Almonds
- 1⅖ oz. White Rice Flour
- ¾ oz. Dijon Mustard
- 1 fl. oz. White Cooking Wine
- 2 Garlic Cloves
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2 Mahi-Mahi 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) lOb4w2PV
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Calories1420
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Carbohydrates225g
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Net Carbs221g
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Fat25g
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Protein61g
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Sodium570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Pots
- 3 Mixing Bowls
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 Cook the Rice
Bring a medium pot of lightly salted water to a boil. In a second medium pot, bring 1 cup of water, coconut milk, and rice to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes or until almost tender. Season with a pinch of salt. Cover and set aside.
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2 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Roughly chop garlic. Cut woody stems off the ends of asparagus. Rinse mahi-mahi and pat dry.
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3 Crust the Fish
Season mahi-mahi on both sides with a pinch of salt and pepper. Place flour and egg in a bowl, and scatter almonds on a plate. Dredge mahi-mahi in flour, shaking off excess. Dip the mahi-mahi in egg, then finish by crusting the fish in almonds, making sure to coat completely.
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4 Cook the Fish and Sauce
Heat a medium pan over medium heat. Add 1 tsp. olive oil and almond-crusted fillets to pan. Cook on each side for 5 minutes or until almonds are golden and fish has reached a minimum internal temperature of 145 degrees, then remove to a plate. Wipe out pan, add 2 tsp. olive oil, and return to medium heat. Cook garlic for 1 minute. Add white wine and reduce by half. Add pineapple juice and mustard and cook for an additional 2 minutes until sauce thickens. Season with a pinch of salt and pepper.
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5 Cook the Asparagus
Add asparagus to pot of boiling water and cook for 4-5 minutes or until bright green. Strain asparagus over sink and place asparagus back into empty pot. Add 2 tsp. olive oil to pot and place over low heat. Cook for 2-3 minutes or until asparagus is just tender. Season with a pinch of salt and pepper.
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6 Plate the Dish
Place the rice in the middle of the plate. Lay mahi-mahi fillets against the rice. Arrange the asparagus against fillets. Spoon the pineapple-dijon pan sauce over the fillets.
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