Meal Kit
Culinary Collection
Blackened Mahi-Mahi and Remoulade
with Brussels sprouts and kale
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Shredded Brussels Sprouts
- 4 oz. Kale
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1 fl. oz. Remoulade
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- 6 Chive Sprigs
- 1 tsp. Blackening Seasoning
- ½ tsp. Garlic Salt
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) gqRyaDPE
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Calories450
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Carbohydrates18g
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Net Carbs11g
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Fat26g
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Protein41g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 NY strip steak, pat dry. Cook until steak reaches 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 the Ingredients
Stem kale and finely chop.
Mince chives.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with blackening seasoning and a pinch of salt. -
2 Start the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and a pinch of pepper to hot pan. Stir occasionally until slightly tender, 5-6 minutes.Add kale and stir occasionally until tender and lightly browned, 3-5 minutes.While vegetables cook, continue recipe. -
3 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. 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. -
4 Finish the Vegetables
Add butter, garlic salt, and a pinch of pepper to hot pan with vegetables.
Stir until melted and combined, 1-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with remoulade and chives. Garnish vegetables with cheese. Bon appétit!
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