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Panko-Crusted Mahi Mahi with Wasabi Aioli, Quinoa, and Green Bean-Tomato Saute

Panko-Crusted Mahi Mahi with Wasabi Aioli, Quinoa, and Green Bean-Tomato Saute

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Pungent wasabi gives a nice little kick to the delicate, mild flavor of mahi mahi. A simple veggie saute completes this light and healthy weeknight dinner.

Tags:Eat FirstSpicy
Allergens:FishEggsWheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Mahi Mahi Filets

(ContainsFish)

1.8 ounce

Mayonnaise

(ContainsEggs)

4 ounce

Green Beans

4 ounce

Grape Tomatoes

2 ounce

Shallot

1 teaspoon

Wasabi Paste

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 unit

Lime

½ cup

Quinoa

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2903.696 kJ
Calories694 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber8 g
Protein50 g
Sodium377 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
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Pot
Zester
Lid
Bowl
Pan
Plate
Baking Sheet
Spoon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes.

2

Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.

3

Make the wasabi aioli: in a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.

4

Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.

5

Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.

6

Saute the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.

7

Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime. Enjoy!