Meal Kit
Grilled Mahi-Mahi with Smoky Lime Butter
with mango black bean salsa
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} calories
Chef
Scott Gorsky
Mahi-mahi: the fish so nice they named it twice. Actually, the name of this tropics-dwelling fish means "very strong" in Hawaiian, but the lean, firm-textured mahi-mahi is quite delicate in flavor. We keep the vibe tropical with a mango black bean salsa and top it off with a smoky lime butter that delivers a delicious combination of bold and bright flavors.
In Your Box (serves 2)
- 15½ oz. Canned Black Beans
- 8 oz. Green Beans
- 6 oz. Frozen Mangoes
- 3 oz. Grape Tomatoes
- 1 Lime
- 1 Jalapeno Pepper
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0.9 oz. Butter
- 0.125 tsp. Smoked Paprika
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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) VPrVexPR
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Calories450
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Carbohydrates46g
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Net Carbs41g
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Fat11g
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Protein40g
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Sodium370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium 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
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1 Prepare the Ingredients
Preheat an outdoor grill or grill pan over medium heat. Drain and rinse black beans in colander. Zest lime, halve, and juice. Rinse mango under warm water (if still frozen) and cut into 1/4" pieces. Halve grape tomatoes. Trim ends off green beans. Stem jalapeño and cut a few thin rounds for garnish. Halve remainder, seed, and mince. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper.
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2 Cook the Mahi-Mahi
Drizzle mahi-mahi with 1 tsp. olive oil and place on preheated grill. Cook 4-5 minutes per side, turning as needed to prevent burning, until fish is firm and reaches a minimum internal temperature of 145 degrees. Remove to a plate and allow to rest.
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3 Make the Mango-Black Bean Salsa
In a medium mixing bowl, combine 1 cup black beans, mango, grape tomatoes, jalapeño (to taste), and 1 Tbsp. lime juice. Season with 1/2 tsp. salt and a pinch of pepper. Taste and add more lime juice as desired. Set aside, mixing just before serving.
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4 Cook the Green Beans
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add green beans and cook 3 minutes, or until beginning to caramelize. Add 3 Tbsp. water and a pinch of salt, cover, and cook 4 more minutes until vibrant green and tender.
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5 Make the Smoky Lime Butter
Combine softened butter, smoked paprika, and lime zest (to taste) in a small bowl. Mix to combine thoroughly.
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6 Plate the Dish
Place a serving of green beans and mango black bean salsa on plate. Place mahi-mahi over salsa and top with smoky lime butter. Garnish with jalapeño rounds.
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