Creole Mahi with Carrots & Collards
This recipe serves up a plate of Southern comfort, complete with Creole-spiced, baked mahi mahi, sweet glazed carrots, and a mess o' garlicky collard greens. This supper will have you talking with a drawl by your last bite!
Servings
Produce
Garlic (Organic)
2 1 Clove
Collards - Georgia Southern Creole
10 5 oz
Carrot (Organic)
12 6 oz
Parsley (Organic)
.5 0.25 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Protein & more
Mahi Mahi
1 0.5 lb
Pantry items
Flour
1/4 0.125 cup
Butter, salted
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1 0.5 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cayenne powder
1/4 0.125 teaspoon
Brown Sugar Glaze
Honey
1 1/2 0.75 tablespoon
Brown sugar, light
1 0.5 tablespoon
Cinnamon powder
1/4 0.125 teaspoon
Nutmeg
1/8 0.065 teaspoon
Prep ahead (optional)
a. Cut out collard stems & ¼” dice; stack leaves, roll lengthwise, slice in ribbons. b. Peel carrots, cut ½”-thick slices at deep angle (“on the bias”). c. Thinly slice yellow onion. d. Mince parsley leaves. e. Mince or thinly slice garlic.
Instructions
1
Cook mahi mahi:
a. Preheat oven to 425º. Prep large baking pan with olive oil or foil.
b. Season mahi mahi with ½ tsp salt and Creole spice mix.
c. (Optional step) Add approximately ¼ cup flour to plate. Dredge mahi mahi in flour, knocking off excess. Note: To make this meal gluten-free, skip this step or use gluten-free flour.
d. In large sauté pan over medium-high heat, add 1-2 tbsp olive oil. When pan is hot, add mahi mahi. Cook until golden, about 2 minutes each side. Transfer to baking pan. Bake until cooked through, about 10-12 minutes.
2
Meanwhile, cook carrots:
a. In medium saucepan, add carrots (peel & cut ½”-thick coins at a deep angle, “on the bias”). Add water to cover.
b. Cover pan and cook on high until water boils. Reduce heat to medium and cook uncovered until carrots are fork-tender, about 5-6 minutes.
c. Drain and return to stovetop, off the heat. Add 1 tbsp butter, ¼ tsp salt, and brown sugar glaze. Stir to coat.
3
Cook collard greens:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (thinly slice), garlic (mince or thinly slice), and collard green stems (¼” dice). Cook until onion begins to caramelize, about 4 minutes.
b. Add collard leaves (stack leaves, roll lengthwise, cut into ½”-thick ribbons). Stir to combine. Add ¼ cup water (2 tbsp for 2-person portions). Cook until water dissipates and collards are tender, about 3 minutes.
4
Serve:
a. Chop mahi mahi into ½” pieces. Add to plates.
b. Serve collard greens and glazed carrots alongside. Garnish carrots with Italian parsley (mince leaves).
Chef's notes
A cabbage steak grilled or roasted with the Creole spice mix would make a nice substitution, as would roasted sweet potatoes. A dash of hot pepper sauce for the greens is practically a requirement.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX