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Dairy Free
Gluten Free

Portuguese Mahi-Mahi with Roasted Pepper Salsa

Sautéed Red Kale & Olive Oil Mashed Potatoes

Cooking time

30 minutes




520 /serving

Mahi-mahi is a tropical-dwelling fish that takes to marinades like, well, a fish takes to water. It’s more robust than a flaky white fish but lighter than tuna, making it the perfect centrepiece for tonight’s Portuguese-style dinner. The fillets are topped with a spoonful of bright salsa, which we make by combining roasted yellow peppers, tomatoes, garlic and a splash of lemon juice. Serve on a bed of smooth mashed potatoes and finish it all with a flourish of chopped chives and a grating of lemon zest for an elegant, restaurant-quality dish that’s sure to impress.

We will send you:

  • 2 Mahi-mahi fillets
  • 450g Potatoes
  • 1 Bunch of chives
  • 140g Multicoloured cherry tomatoes
  • ½ Bunch of red kale
  • 1 Roasted yellow pepper
  • 2 Roasted garlic cloves
  • 1 Lemon
  • 9.5g Portuguese mahi-mahi spice blend (salt, paprika, garlic, onion, lemon peel, ginger, cardamom, oregano, piri-piri, smoked hickory flavour, lemon oil, brown sugar)

Contains: Fish

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
17 g
Saturated Fat
3 g
550 mg
Total Carbs
58 g
8 g
37 g
9 g
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Prepare the mashed potatoes
Bring a medium pot of salted water to a boil. Peel and medium dice the potatoes. Add to the pot of boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup of the cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add 1 tbsp of olive oil (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with S&P. Transfer to a serving dish and set aside in a warm spot.
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Mise en place
While the potatoes cook, zest and juice the lemon. Quarter the cherry tomatoes. Pick the kale leaves off the stems; discard the stems. Cut the leaves into 1-inch-long pieces. Small dice the roasted pepper. Mince the roasted garlic. Finely slice the chives.
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Cook the fish
In a large pan (nonstick if possible), heat a drizzle of olive oil on medium-high. Thoroughly pat the mahi-mahi fillets dry with paper towel; season with ½ the spice blend and S&P. Add the fillets* to the pan and cook, 1 to 1.5 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Prepare the salsa
While the fish cooks, in a bowl, combine the tomatoes, roasted peppers, ½ the garlic and ½ the lemon juice. Drizzle with olive oil and season with S&P.
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Sauté the kale
In the reserved pan, heat a drizzle of oil on medium-high. Add the kale and as much of the remaining lemon juice as you’d like; season with the remaining spice blend and S&P. Cook, stirring frequently, 3 to 4 minutes, until wilted.
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Plate your dish
To the pot of mashed potatoes, add ½ the chives and the remaining roasted garlic; season with S&P and stir to combine. Divide the mashed potatoes between your plates. Top with the kale and mahi-mahi. Top the fish with a spoonful of the salsa. Garnish with the remaining chives and as much of the lemon zest as you’d like. Serve any remaining salsa on the side. Bon appétit!

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