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Green Chile Mahi-Mahi

with chipotle green beans

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 3 days

Contains: Fish (Mahi Mahi), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Pescatarian
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 12 oz. Green Beans
  • 3 oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • Info
    2 oz. Cream Cheese
  • Info
    1 oz. Sicilian Sauce
  • Info
    ⅘ oz. Chipotle Butter
  • 2 tsp. Chile and Cumin Rub

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.

  • Nutrition (per serving)

  • Calories
    520
  • Carbohydrates
    20g
  • Net Carbs
    15g
  • Fat
    33g
  • Protein
    37g
  • Sodium
    1640mg

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • 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.

  1. 1

    Prepare the Ingredients

    Trim green beans, if necessary, and halve.

    Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with half the chile and cumin rub (reserve remaining for green beans), 1/4 tsp. salt, and a pinch of pepper.

  2. 2

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and remaining chile and cumin rub to hot pan. Cook, 1 minute.

    Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Remove from burner and stir in softened Sicilian sauce (to taste) until combined.

    While green beans cook, continue recipe.

  3. 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.

    Transfer mahi-mahi to a plate. Wipe pan clean and keep over medium heat.

  4. 4

    Make Sauce and Finish Dish

    Add 2 tsp. olive oil and green chiles (to taste) to hot pan. Stir occasionally until fragrant, 30-60 seconds.

    Stir in cream cheese, butter (to taste), and 2 Tbsp. water until combined. Bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

    Remove from burner.

    Plate dish as pictured on front of card, topping mahi-mahi with sauce (to taste). Bon appétit!

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