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Pan Seared Mahi Mahi & Citrus-Herb Salad
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Pan Seared Mahi Mahi & Citrus-Herb Salad

Pan Seared Mahi Mahi & Citrus-Herb Salad

with Couscous and Caramelized Bell Pepper

Meaty mahi mahi fillets are one of the easiest types of fish to prepare—their firm flesh won’t fall apart when cooked. If you’ve got a grill, mahi mahi also makes a fine grilling fish. A parsley, orange, and olive salad completes the plate with a bright, tangy finish.

Allergens:
Fish
Wheat

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

Total Time35 minutes
DifficultyMedium

Ingredients

/ serving 2 people

2 unit

Mahi-Mahi

(Contains Fish)

1 unit

Yellow Bell Pepper

1 unit

Orange

1 unit

Shallot

1 bunch

Parsley

½ cup

Couscous

(Contains Wheat)

1 ounce

Mixed Olives

Not included in your delivery

2.5 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories577 kcal
Energy (kJ)2414 kJ
Fat21 g
Saturated Fat0 g
Carbohydrate62 g
Sugar0 g
Dietary Fiber11 g
Protein42 g
Sodium0 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

Baking Sheet
Bowl
Pot
Grill Pan
Small Bowl

Instructions

prepare the peppers
1

Preheat oven to 425 degrees. Halve, seed, and remove the white ribs from the bell pepper, then thinly slice. Toss the bell pepper slices on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until soft and slightly caramelized.

segment the orange
2

Meanwhile, thinly slice the shallot. Pick the parsley leaves off the stems. Coarsely chop the olives. Using your knife, slice off the ends of the orange. Place the orange flat on your cutting board and slice off the remaining peel by running your knife around the flesh, until only the inner fruit remains. Working over a bowl, hold the fruit in one hand and cut between each membrane to release the orange segments. Discard remaining orange pith.

3

In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.

cook the mahi mahi
4

Heat ½ tablespoon olive oil on a grill pan over medium-high heat. Season the mahi mahi with salt and pepper on both sides. Add the mahi mahi to the pan and cook about 3 minutes per side, until just cooked through.

make the citrus herb salad
5

To make the citrus-herb salad, toss the orange segments, olives, parsley leaves, ½ tablespoon olive oil, and the shallot (to taste) together in a small bowl. Season with salt and pepper.

6

Fluff the couscous with a fork and stir in ½ tablespoon olive oil. Season with salt and pepper. Serve the mahi mahi on a bed of couscous with the caramelized bell pepper to the side. Top mahi with the citrus-herb salad and enjoy!

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