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Mahi-Mahi with Lemon Caper Butter
and Parmesan risotto
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk
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Under %{max_calories} caloriesPescatarianOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8 oz. Cooked White Rice
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4 fl. oz. Cream Sauce Base
- 3 oz. Peas
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- ½ oz. Capers
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
- 0.14 oz. Lemon Juice
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) Gqn1kVPW
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Calories570
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Carbohydrates40g
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Net Carbs36g
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Fat24g
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Protein43g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 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 breasts, 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 Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of 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.While mahi-mahi cooks, continue recipe. -
2 Start the Risotto
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Set aside.
Place a medium pot over medium heat and add 1 tsp. olive oil.Add minced garlic and parsley to hot pot. Stir often until fragrant, 30-60 seconds.Add cream base, mirepoix base, 1/3 cup water, and rice. Stir often until combined and water is almost completely evaporated, 3-4 minutes. -
3 Finish the Risotto
Add cheese, peas, 1/4 tsp. salt, and a pinch of pepper to hot pot with risotto. Stir occasionally until combined and slightly thickened, 2-3 minutes.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While risotto cooks, continue recipe. -
4 Make Lemon Caper Butter and Finish Dish
Coarsely chop capers.
In a mixing bowl, combine softened butter, chopped capers, and lemon juice. Set aside.Plate dish as pictured on front of card, topping mahi-mahi with lemon caper butter. Bon appétit!
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