Contents of your meal kit:
mahi mahi
coconut oil
carrot
shredded coconut
jerk seasoning
mixed greens
kiwi dressing
Cookware needed: baking sheet, medium or large nonstick skillet, salad bowl
Finishing steps:
- Preheat oven to 425 (see note).
- Place carrots and coconut oil on a baking sheet, sprinkle with salt & pepper. Once oven has heated, place baking sheet in the oven for just a minute or so until the coconut oil melts. Remove pan from oven, give the carrots a toss and then roast for 10 minutes. After 10 minutes, sprinkle shredded coconut over the top of the carrots and return to the oven for another 5-10 minutes. Watch closely, to avoid burning the coconut. Roast until carrots are tender and coconut begins to turn golden brown.
- After you’ve sprinkled the carrots with coconut, heat a small amount of oil in a nonstick skillet over med-high heat. Season fish with jerk seasoning, salt & pepper. When oil is hot, add fish (skin-side up) and cook 3-5 minutes per side, or until cooked through.
- Divide fish, carrots and salad greens between plates. Drizzle greens with kiwi dressing and season with salt & pepper if desired.
Note: Too hot in the kitchen? Try cooking the carrots in a foil packet on an outdoor grill preheated to med-high.