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L'artisan

Cajun-Spiced Mahi Mahi over Herbed Rice

Burst Cherry Tomatoes, Zucchini & Avocado Dressing

Cooking time

35 minutes

Servings

2/4

Calories

770 /serving

Let the good times roll, Cajun-style. Layers of smokiness permeate this dish to keep you on your feet. Firm and flavourful, mahi mahi is the right fish to stand up to this vibrant palate. Serve it pan-seared with hot-to-bursting cherry tomatoes and zucchini from the oven, alongside a generous helping of chive-flecked rice. The capper is a sour cream and avocado dressing that you’ll use on your salad and anywhere else you want it (trust us, that’s everywhere).

We will send you:

  • 2 Mahi mahi fillets
  • 140g Cherry tomatoes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of chives
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 2 Zucchini
  • 165g White rice
  • 57g Avocado purée
  • 43ml Sour cream
  • 18g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Contains: Mahi mahi, Milk, Mustard

You will need:

Medium pot
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Large pan (non-stick if possible)
Olive oil
Total Fat
30 g
Saturated Fat
9 g
Sodium
580 mg
Total Carb
88 g
Sugars
8 g
Protein
38 g
Fibre
9 g
Preparation
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and S&P; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and add 1 tbsp butter (double for 4 portions). Set aside in a warm spot.
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Mise en place
While the rice cooks, halve the zucchini lengthwise; cut into 1-inch half-moons on an angle. Mince the garlic. Quarter the lime. Thinly slice the chives.
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Roast the vegetables
While the rice continues to cook, toss the tomatoes and zucchini with a drizzle of oil, ½ the garlic, ½ the remaining spices and S&P. On a lined sheet pan, arrange the vegetables in a single layer and roast, 10 to 12 min., until the tomatoes begin to burst and the zucchini are tender. Remove from the oven and set aside in a warm spot.
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Cook the mahi mahi
While the vegetables roast, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the mahi mahi* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Cook, 2 to 3 min. per side, until cooked through. Transfer to a plate and set aside in a warm spot.
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Make the dressing
In a small bowl, combine the avocado purée, remaining garlic, the sour cream, ½ the chives, 1 tbsp olive oil, 2 tbsp water and the juice from up to 2 lime wedges (double the olive oil, water and lime juice for 4 portions); season with the remaining spices and S&P.
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Finish & serve
To the pot of rice, add the remaining chives; stir well. In a medium bowl, make the salad by combining the baby greens and 1 tbsp of the dressing (double for 4 portions); season with S&P and toss well. Divide the rice and vegetables between your bowls. Top with the mahi mahi. Drizzle with the remaining dressing. Garnish with a spoonful of the salad and the remaining lime wedges. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.