Meal Kit
Culinary Collection
Mahi-Mahi and Spicy Garlic Sauce
with Brussels sprouts
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Brussels Sprouts
- 1 Onion
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2 fl. oz. Garlic Aioli
- 2 Green Onions
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⅓ oz. Butter
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Sriracha
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1 tsp. Black Garlic Seasoning
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½ tsp. Multicolor Sesame Seeds
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) pOJrmROy
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Calories570
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Carbohydrates23g
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Net Carbs15g
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Fat37g
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Protein39g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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 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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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Trim green onions. Thinly slice green portions of green onions on an angle and mince white portions of green onions. Keep white and green portions separate.Halve and peel onion. Slice halves into thin strips. -
2 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add Brussels sprouts, onions, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for mahi-mahi), and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are tender and browned, 12-14 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed. Stir in soy sauce, half the green portions of green onions (reserve remaining for garnish), and butter until coated and combined.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with remaining Asian garlic, ginger & chile seasoning (use less if spice-averse).
Place another 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. Remove from burner.While mahi-mahi cooks, continue recipe. -
4 Make the Spicy Garlic Sauce
In a mixing bowl, combine garlic aioli, Sriracha (to taste), black garlic seasoning, white portions of green onions, and a pinch of pepper. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping Brussels sprouts with sesame seeds and garnishing mahi-mahi with spicy garlic sauce (to taste) and remaining green portions of green onions. Bon appétit!
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