Express
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Chipotle Orange Mahi-Mahi
with rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Soy
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Under %{max_calories} calories
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 6 oz. Rainbow Baby Bell Peppers
- 2.88 oz. Minute Rice
- 1 Lime
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2 fl. oz. Spicy Orange Sauce
- 1 oz. Pepitas
- ¼ oz. Cilantro
- 1 tsp. Chipotle Seasoning
- 0.14 oz. Lemon Juice
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) n3vJaG3e
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Calories520
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Carbohydrates57g
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Net Carbs54g
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Fat14g
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Protein41g
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Sodium990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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. 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 sirloin steaks, 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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If using tilapia, pat dry. Cook until tilapia reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem and tear cilantro leaves.Remove stem, seeds, and ribs, and cut bell peppers into 1/2" dice.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. -
2 Cook the Peppers and Rice
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 5-6 minutes.
Add rice, 1/4 tsp. salt, 1 Tbsp. lime juice, and 13/4 cups water. Bring to a simmer.Once simmering, cover, and cook until rice is tender and water has completely evaporated, 5-7 minutes.Uncover and remove from burner.While peppers and rice cook, continue recipe. -
3 Toast Pepitas and Make Sauce
In a mixing bowl, combine spicy orange sauce (to taste), lemon juice, and chipotle seasoning (to taste). Set aside.
Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil.Add pepitas and a pinch of salt to hot pan. Toast until pepitas brown, 1-2 minutes.Remove from burner. Transfer to a plate. Keep pan over medium heat. -
4 Cook Mahi-Mahi and Finish Dish
Add 1 tsp. olive oil and 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.Add sauce and bring to a simmer.Once simmering, stir occasionally until sauce thickens and fish is coated, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with mahi-mahi and garnishing mahi-mahi with toasted pepitas and cilantro. Bon appétit!
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