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Mahi Mahi Piccata
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Mahi Mahi Piccata

Mahi Mahi Piccata

with Capers, Israeli Couscous Pilaf, and Sautéed Spinach

Typically made with chicken, we’re giving mahi mahi a “piccata” twist. A savory butter sauce of briny capers, thyme, and lemon lends the dish its characteristic flavor. Special enough for a dinner party, this dish will be ready in under 30 minutes!

Tags:
Eat First
Allergens:
Fish
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

12 ounce

Mahi-Mahi

(Contains: Fish)

2 ounce

Shallot

1 ounce

Capers

¾ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

¼ ounce

Thyme

5 ounce

Spinach

1 unit

Lemon

Not included in your delivery

box

Olive Oil

box

Salt

box

Pepper

box

Butter

(Contains: Milk)

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Nutrition Values

/ per serving
Calories662 kcal
Energy (kJ)2770 kJ
Fat21 g
Saturated Fat8 g
Carbohydrate69 g
Sugar4 g
Dietary Fiber9 g
Protein53 g
Sodium732 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Pot
Large Pan
Spoon

Instructions

Prep the ingredients
1

Halve, peel, and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.

Cook the Israeli couscous
2

Heat a drizzle of oil in a medium pot over medium heat. Add half the shallot and cook, tossing for 2-3 minutes, until softened. Add the couscous, stock concentrate, 1 ½ cups water, and a large pinch of salt. Bring to a boil, cover, and reduce to a low simmer for 10-12 minutes, until tender.

Sauté the spinach
3

Heat a drizzle of oil in a large pan over medium heat. Add the rest of the shallot and cook, for 2-3 minutes, until softened. Add the spinach and toss for 2-3 minutes, until wilted. Season with salt and pepper, set aside, and cover to keep warm.

Cook the mahi mahi
4

Season the mahi mahi with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Once very hot, add the mahi mahi to the pan and cook, for 2-3 minutes per side, until slightly golden brown, and almost opaque in the center.

5

Make the lemon butter sauce: Add the thyme and the butter to the pan. Once melted, spoon the butter over the mahi mahi until it is cooked through. Add the capers and the juice of half the lemon. Season the sauce with salt and pepper. Discard the thyme.

6

Plate: Serve the mahi mahi on a bed of Israeli couscous and sautéed spinach. Drizzle over the lemon-butter sauce and garnish with the lemon wedges. Enjoy!

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