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Southern-Spiced Mahi Mahi with ‘Dirty Rice’

Crisp String Pea, Lettuce & Herb Salad

Cooking time

35 minutes




950 /serving

Deep colour, deep taste—that’s what you can expect from this fine-tuned dinner inspired by the Deep South. Gorgeous seared mahi mahi fillets take on burnished tones from a peppery Louisiana-inspired blend of paprika, herbs and cayenne. Those notes are echoed in a classic accompaniment: dirty rice, cooked our way with demi-glace and studded with garlic, leek and bright sweet peppers. In contrast, the salad is clean and green, with lettuce, fresh herbs and blanched string peas. Add a buttery pan sauce, amped with cider vinaigrette, and let the good times roll!

We will send you:

  • 2 Mahi mahi fillets
  • 140g Sweet peppers
  • 2 Garlic cloves
  • 14g Herb medley (parsley, mint, cilantro)
  • 1 Leek
  • 100g Sugar snap peas (or snow peas)
  • 2 Heads of premium lettuce
  • 165g White rice
  • 60g Vegetable demi-glace
  • 75ml Sweet Cider vinaigrette
  • 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)

Contains: Mahi mahi, Milk, Mustard

You will need:

2 Medium pots
Medium pan (non-stick if possible)
3 or 6 tbsp Butter
Salt & pepper
Slotted spoon
Total Fat
44 g
Saturated Fat
15 g
1230 mg
Total Carbs
99 g
12 g
40 g
10 g
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Mise en place
Bring a medium pot of salted water to a boil. Core the sweet peppers and cut into ¼ inch rings. Pick the parsley and mint leaves off the stems, discarding the stems. Pick the cilantro leaves off the stems, keeping the leaves and the stems separate; finely chop the stems. Combine the herb leaves in a medium bowl. Trim and discard the root end of the leek; halve the leek lengthwise and rinse under cold water to remove any grit between the layers; thinly slice into half-moons. Mince the garlic.
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Cook the rice
In a second medium pot, heat a drizzle of oil on medium. Add the leek, sweet peppers, garlic and cilantro stems. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the rice, ½ the demi-glace, 1 ¼ cups water (double for 4 portions), a pinch of salt and ½ the spice blend; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and gently stir in 2 tbsp butter (double for 4 portions); set aside in a warm spot.
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Blanch the sugar snap peas
While the rice cooks, snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Fill a large bowl with ice water. Add the sugar snap peas to the pot of boiling water and blanch, 30 seconds to 1 minute, until crisp-tender. Using a slotted spoon, remove from the pot and transfer to the ice water. Once cool, drain and pat the sugar snap peas dry with paper towel.
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Cook the mahi mahi
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the mahi mahi fillets dry with paper towel; season with the remaining spice blend and S&P. Add the mahi mahi* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the fish cooks, separate the lettuce leaves, discarding the root end; tear the leaves into bite-size pieces. In a large bowl, combine the lettuce, herb leaves, sugar snap peas and ¾ of the vinaigrette; season with S&P to taste. Toss well.
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Make the sauce & serve
Heat the reserved pan of fond on medium. Add the remaining demi-glace, 2 to 3 tbsp water, 1 tbsp butter (double the water and butter for 4 portions) and the remaining vinaigrette. Bring to a boil and cook, 1 to 2 minutes; season with S&P to taste. Divide the rice between your plates and top with the mahi mahi. Spoon as much sauce as you'd like over the fish. Serve the salad and any remaining sauce on the side. Bon appétit!

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