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Ready in 30 minutes

Pistachio-Dukkah Mahi Mahi with Orange Beurre Blanc

Butternut Squash, Sweet Pepper & Feta Pearl Couscous

Cooking time

30 minutes




1000 /serving

Not just pistachio and not just dukkah, but the two together? With one of the best nuts ever and one of the finest spice blends in the mix, your tastebuds will trip out over the layered flavours in every bite of this inventive fish supper. Start the Middle Eastern-inspired magic with roasted vegetables destined for pearl couscous, where they’ll get tossed with briny feta cubes, orange zest and those toasted nuts. And set up mahi mahi to sear so that it’s tender-perfect for that orange-scented beurre blanc that melts its way right into your soul.

We will send you:

  • 2 Mahi mahi fillets
  • 1 Scallion
  • 1 Sweet pepper
  • 200g Diced butternut squash
  • 1 Orange
  • 25g Chopped pistachios
  • 15ml Champagne vinegar
  • 165g Multicoloured pearl couscous
  • 90g Feta
  • 15g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)

Contains: Mahi mahi, Milk, Sesame, Sulphites, Pistachios, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
21 g
780 mg
Total Carb
98 g
18 g
51 g
9 g
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Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Core and small-dice the sweet pepper. On a lined sheet pan, toss the squash and sweet pepper with a drizzle of oil, ⅓ of the dukkah and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.
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Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse under running water. Return to the pot and toss with a drizzle of olive oil to prevent clumping; season with S&P. Keep warm.
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Mise en place
Meanwhile, zest and juice the orange. Remove the root end of the scallion; thinly slice, separating the white bottom and green top.
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Toast the pistachios & cook the mahi mahi
Heat a large, dry pan on medium. Toast the pistachios and ½ the remaining dukkah, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high. Pat the mahi mahi* dry with paper towel; season with the remaining dukkah and S&P. Cook, 1 to 2 min. per side, until golden brown and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Make the orange beurre blanc
In the same pan, heat a drizzle of oil on medium-high. Sauté the white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the vinegar and cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until almost reduced. Add the orange juice and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly thickened; season with S&P.
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Finish & serve
To the pot of couscous, add the vegetables, cheese, orange zest (start with ½), ½ the green top of the scallion, ½ the pistachios, a drizzle of olive oil and S&P; toss well. Divide the couscous between your plates. Top with the mahi mahi and spoon the orange beurre blanc over. Garnish with the remaining pistachios and green top of the scallion. Bon appétit!

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