Meal Kit
Culinary Collection
Coconut-Crusted Mahi-Mahi and Mandarin-Chili Sauce
with macadamia nut carrots and cilantro rice
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Coconuts, Macadamia Nuts), Fish (Mahi Mahi), Wheat
Chef
Ryan Pugh
Right now, we could all use a meal that takes us away from our troubles. A set of flavors, or ingredients, that transports us, safely, into a dreamy state and time where we could eat, relax, and be merry. The steak of a Parisian bistro. That special meal from your favorite restaurant. And island life in a meal… this meal. We can't give you a vacation in the tropics, but we can give you delicate mahi-mahi coated in crunchy sweet coconut panko, with the bright, sweet orange and chili sauce on top. Float away onto the beach, without leaving your kitchen.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Carrot
- ¾ cup Jasmine Rice
- 4 oz. Mandarin Oranges in Juice
- 2 oz. Sweet Chili Sauce
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6 Tbsp. Coconut Panko
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1 oz. Macadamia Nuts
- 1 Tbsp. Cornstarch
- ¼ oz. Cilantro
- ½ tsp. Seasoned Salt Blend
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) n3vR9w3e
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Calories840
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Carbohydrates104g
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Net Carbs98g
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Fat29g
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Protein40g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Small Pot
- 2 Mixing Bowls
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 a pinch of salt and pepper. Follow same instructions as mahi-mahi in Steps, 4 and 5. Cook until panko is golden brown and chicken reaches a minimum internal temperature, 5-7 minutes per side.
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1 Cook the Rice
Stem and coarsely chop cilantro.
Bring a small pot with rice, 1/4 tsp. salt, and 11/2 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 cilantro. Set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Peel, trim and slice carrot into 1/4" slices on an angle.
Coarsely chop macadamia nuts.Combine cornstarch and 2 tsp. water in a mixing bowl until smooth. Set aside.Drain liquid from mandarin oranges and coarsely chop. Combine oranges and sweet chili sauce in another mixing bowl. Set aside.Halve mahi-mahi and pat dry. Season both sides with seasoned salt. -
3 Cook the Carrot
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add carrot, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until carrot is tender, 5-7 minutes.If carrots need more time, add 2 Tbsp. water and stir occasionally until tender, 2-3 minutes.Remove from burner and stir in macadamia nuts until combined.While carrot cooks, prepare mahi-mahi. -
4 Prepare the Mahi-Mahi
Stir cornstarch mixture to recombine.
Place coconut panko on a plate or in a shallow bowl.Place a mahi-mahi piece on cornstarch mixture, coating one side. Then place cornstarch-coated side of mahi-mahi on panko, pressing gently to adhere. Mahi-mahi will only be crusted on one side. Repeat with remaining mahi-mahi pieces. -
5 Cook Mahi-Mahi and Finish the Dish
Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add mahi-mahi to hot pan, panko-side down. Cook until panko is lightly browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 2-4 minutes.Remove cooked mahi-mahi to a plate.Plate dish as pictured on front of card, topping mahi-mahi with mandarin-chili sauce. Bon appétit!
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