Meal Kit
Culinary Collection
Macadamia-Crusted Mahi-Mahi
with charred baby bok choy and pineapple rice
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Coconuts, Macadamia Nuts), Fish (Mahi Mahi)
Chef
David Padilla
During the cold winter months, there's nothing better than a meal that takes you to tropical paradise. This meal puts you on the beach without getting your feet sandy. There's light, tender mahi-mahi topped with macadamia and coconut. There's a sweet pineapple and rice bed for that fabulous fish to lay on. And there's some healthy bok choy to round everything out. There's also you adding this to your basket, turning a normal dinner into a five-star beach living experience. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
In Your Box (serves 2)
-
12 oz. Mahi-Mahi Fillets
- 2 Heads of Baby Bok Choy
- ¾ cup Jasmine Rice
- 2 Pineapple Rings
- 1 Lime
- 1½ fl. oz. Honey
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1 oz. Macadamia Nuts
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2 Tbsp. Toasted Coconut
- 2 tsp. Sambal
- 2 tsp. Asian Garlic and Ginger Seasoning
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) oPNxbROX
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Calories760
-
Carbohydrates95g
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Net Carbs89g
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Fat25g
-
Protein39g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
- 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
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1 Cook the Rice
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 set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Halve and juice lime.
Coarsely chop macadamia nuts.Halve bok choy lengthwise. Season with seasoning blend.Combine macadamia nuts, coconut, and 1 tsp. olive oil in a mixing bowl. Set aside.Combine honey, sambal (to taste), 2 tsp. lime juice, and 1 tsp. water in another mixing bowl. Set aside.Pat mahi-mahi dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Char Pineapple and Cook Boy Choy
Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add pineapple to hot pan and cook until lightly browned, 2-3 minutes per side.
Transfer pineapple to a plate and wipe pan clean. Return pan to medium heat and add 2 tsp. olive oil.Add bok choy to hot pan and cook until fork-tender, 3-5 minutes per side.Remove from burner.While bok choy cooks, prepare mahi-mahi. -
4 Bake the Mahi-Mahi
Place mahi-mahi on prepared baking sheet. Top with macadamia-coconut mixture, pressing lightly to adhere.
Bake in hot oven until mahi-mahi reaches a minimum internal temperature of 145 degrees, 8-10 minutes. -
5 Finish the Dish
Coarsely chop pineapple and stir into rice.
Plate dish as pictured on front of card, drizzling honey-sambal sauce on mahi-mahi. Bon appétit!
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