Meal Kit
Culinary Collection
Sesame and Wonton-Crusted Mahi-Mahi
with garlic rice and bok choy
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
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
- 2 Heads of Baby Bok Choy
- ¾ cup Jasmine Rice
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1½ fl. oz. Teriyaki Glaze
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1 oz. Wonton Strips
- 2 Green Onions
- 4 Garlic Cloves
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4 tsp. Multicolor Sesame Seeds
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⅕ fl. oz. Tamari Soy Sauce (GF)
- 1 tsp. Minced Ginger
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) BqBBQJqm
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Calories710
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Carbohydrates86g
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Net Carbs81g
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Fat21g
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Protein42g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Small 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 scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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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 Cook the Rice
Mince garlic.
Place a small pot over medium heat and add 1 tsp. olive oil.Add garlic to hot pot and stir occasionally until fragrant and lightly browned, 30-60 seconds.Add rice, 1/4 tsp. salt, and 11/4 cups water. Bring to a boil.Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Finely crush wontons in shipping bag. Combine wontons and sesame seeds on a plate and spread into an even layer. Set aside.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 2" pieces.Trim and thinly slice green onions, keeping white and green portions separate. -
3 Prepare and Cook the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Brush one side of each mahi-mahi piece with soy sauce. Place mahi-mahi, soy sauce-side down, onto sesame-wonton mixture, pressing gently to adhere.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add mahi-mahi to hot pan, sesame-wonton-side down first. 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 Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bok choy and a pinch of salt and pepper to hot pan. Stir often until tender, 3-4 minutes.Add white portions of green onions and half the ginger (reserve remaining for sauce). Stir occasionally until fragrant, 30-60 seconds.Remove from burner. -
5 Make Sauce and Finish Dish
In a mixing bowl, combine green portions of green onions, remaining ginger, and teriyaki glaze. Set aside.
Plate dish as pictured on front of card, topping rice with mahi-mahi and garnishing with sauce. Bon appétit!
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