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Wonton-Crusted Mahi-Mahi
with ginger-green onion sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
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Under %{max_calories} calories
Chef
Laura Alpern
Sweet, salty, flaky, and crispy. This mahi-mahi meal is mighty delicious and comes together in no time!
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 8½ oz. Cooked Jasmine Rice
- 2 Heads of Baby Bok Choy
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1½ fl. oz. Teriyaki Glaze
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1 oz. Wonton Strips
- 2 Green Onion
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4 tsp. Multicolor Sesame Seeds
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⅕ fl. oz. Tamari Soy Sauce
- 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) Gqy2DEOB
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Calories580
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Carbohydrates61g
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Net Carbs57g
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Fat19g
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Protein40g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe 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 chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, 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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If using NY strip steak, 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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1 Prepare the Ingredients
Finely crush wontons in shipping bag and place on a plate. Add sesame seeds and mix to combine. Spread into an even layer. Set aside.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Trim and thinly slice green onions, keeping white and green portions separate.Pat mahi-mahi dry. On a separate cutting board, halve any larger pieces to match smaller pieces. Brush one side of each mahi-mahi piece with soy sauce. Place mahi-mahi pieces, soy sauce-side down, onto sesame seed-wonton mixture, pressing gently to adhere. -
2 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan, wonton-sesame seed-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. -
3 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, 5-7 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.While vegetables cook, continue recipe. -
4 Make Sauce, Heat Rice, and Finish Dish
In a mixing bowl, combine green portions of green onions, remaining ginger, and teriyaki glaze.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with mahi-mahi, vegetables, and sauce. Bon appétit!
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