Meal Kit
Culinary Collection
Mahi-Mahi with Bruschetta Tomatoes
and spinach Parmesan risotto
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
Chef
Laura Alpern
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
- ¾ cup Arborio Rice
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
- ⅔ fl. oz. Balsamic Glaze
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¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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) Wq4ybAO4
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Calories700
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Carbohydrates74g
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Net Carbs72g
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Fat25g
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Protein44g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Medium Pots
- 1 Small 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
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If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Quarter tomatoes.
Coarsely chop spinach.Mince garlic. -
2 Start the Risotto
Place another medium pot over medium-high heat and add 1 tsp. olive oil.
Add half the garlic (reserve remaining for tomatoes) to hot pot. Stir often until fragrant, 1-2 minutes.Add rice. Stir occasionally until rice is toasted, 1-2 minutes.Add mirepoix base and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
3 Finish the Risotto
Add a pinch of salt and pepper and 1/2 cup boiling water from other medium pot to pot with rice. Stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in spinach, cheese, butter, 1/4 tsp. salt, and 1/4 tsp. pepper. Cover and set aside.While risotto cooks, continue recipe. -
4 Cook the Tomatoes
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.
Add tomatoes, remaining garlic, and a pinch of salt and pepper to hot pan. Stir often until lightly softened, 2-3 minutes.Remove from burner. Stir in pesto until combined. -
5 Cook Mahi-Mahi and Finish Dish
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with a pinch of salt and pepper.
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. Remove from burner.Plate dish as pictured on front of card, topping risotto with mahi-mahi, tomatoes, and balsamic glaze. Bon appétit!
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