Home Chef Korean Sesame and Chile Roasted Mahi-Mahi Review + Coupon – August 2016

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Organic, sustainable, and local produce whenever possible.

Home Chef is in Chicago where I am so my box does not travel far and I am supporting local businesses!

Kick Back and Get Comfortable:

My husband likes Mahi-Mahi. I sorta do. Just not when I cook it. So I stopped buying Mahi-Mahi until I saw this recipe on Home Chef and decided to give my husband some Mahi-Mahi love.

Home Chef to the rescue!

This is a recipe review of

Korean Sesame and Chile Roasted Mahi-Mahi

Here is the front of the recipe card!

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Back of the recipe card!

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Home Chef Korean Sesame and Chile Roasted Mahi-Mahi

Here are the ingredients all bundled up.

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Unbundled for a close up!

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First some prepping…

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Ugh… I cut the green part of the onions wrong. I purposefully left the white part of the onions intact because of a previous Home Chef recipe where I learned that ovened (a Pnut made-up word) green onions taste DELICIOUS!!!

 

Second, I had to look into this Gochujang Red Pepper Paste because I am the one that has a wuss palate.

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Gochujang Red Pepper Paste – According to Home Chef, Gochujang, a Korean staple condiment, is high in Vitamin C and B2. I did like the taste. Not enough to use the whole thing. But enough that I am going to look into making this again.

Home Chef encourages me to make nommier noms. 

 

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The above is sesame seeds and I am about to make the Sesame Chile Paste to coat the mahi-mahi.

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Ok so here is the sesame seeds, honey, some lemon zest, olive oil and some of the gochujang to make the Sesame Chile Paste.

And here is where I go on a deep digression from Home Chef…

OK in Macys at Chicago’s State Street (formerly known as Marshall Fields) has a restaurant that used to be kicked ass called the Walnut Room (or the Oak Room but I may be confusing the restaurant names with the movie Scent of a Woman). Anyway as I continue this digression, the Walnut Room had this great honey sesame salad dressing that coated a side of spinach salad with some entree I loved to get. And if you know me, I usually hate salad. But I loved this dressing. Marshall Fields allegedly had this honey sesame salad dressing bottled up but it WAS A LIE. A LIE I TELL YOU.

OK I digressed, I am going to my point now. This Home Chef Paste basically got the sticky goodness of the honey sesame dressing that I loved so now I am going to make it my own when I get around to entertaining where my guests like a side of foliage.

If you visit Chicago during the Holidays, be sure to check out the Walnut Room for their gorgeous Christmas Tree display. Maybe to eat but you are paying for the views and trees IMHO. Oh and a glass cup if you get a drink or something. Why did I only find out about that yearly glass cup last year is beyond me. I digress. 

 

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Going back to cooking, I oil up my cast iron skillet and sprinkle some salt and pepper and turn up the heat.

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Here is the lemon that I zested and juiced. I could not find the juicer (and it took me all of 10 minutes to find that zester I bought at the Le Creuset Outlet), but I used Pipsqueak’s juicer that came attached to her water bottle that she received in her bluum box (which was delivered by fairies). You can see the fairy door business post here.

Thank goodness for fairies!

 

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Now I get some of the readied chopped Ginger.

Why Home Chef must I chop any onions that you may give me but send me a jar of chopped ginger?

In Home Chef’s defense, I do not recall being given any crying onions to chop. Maybe this is why.

Home Chef doesn’t want any chefs crying over Home Chef. 

I am such a problem solver.

I make my own problems and solve them.

Focus Pnut. Focus.

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Voila. The salad of soy sauce, lemon juice, olive oil, chopped ginger, (omitting the white portions of green onion) tossed with spinach and shredded cabbage. After I plate my salad, I add the red pepper for the hubby.

I hate red peppers. But love red pepper hummus. Another random weird fact. Now you know.

 

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Now is the time for the fish to shine in the spotlight. I added the green onions to have them start to tenderized.

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The green onions turned into guards that contained the sesame chile paste as well.

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I added some of the chopped green onions to the skillet before I put the fish in the oven.

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And VOILA!

Dinner Is Served!

Verdict:

Nomalicious! I want to re-create this Sesame Chile Paste and also try to make the Walnut Room’s honey sesame dressing. Also, maybe I need to go somewhere else to buy my mahi-mahi as Home Chef’s fish was awesome sauce. It should be awesome sauce because the fish they buy from sells to many Chicago restaurants. I like that Home Chef offers creativity and memories in that a customer longs to go back to try out a recipe again either via Home Chef or DIY at home. Although going through Home Chef definitely makes it easier 😉

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Disclaimer: I bought this Home Chef recipe/order with Pnuts. There are referral and affiliate links to this post.

  4 comments for “Home Chef Korean Sesame and Chile Roasted Mahi-Mahi Review + Coupon – August 2016

  1. Dayle
    September 8, 2016 at 12:49 pm

    Looks delicious!

    We go to the Walnut Room at Fields every year on Friday after Thanksgiving! We have for about 5-6 years! (I should count my mugs!). My mom used to go when she was young too! It is our hope that when our kids are grown, no matter where they live, they will still meet at The Walnut Room! I love the tradition, but sometimes it does kill me to be in Chicago and eat there, but tradition right? We also have to wait hours for a table, but usually the men will wait while we shop.

    Anyway great review! It makes me want mahi mahi for dinner tonight.

    • September 8, 2016 at 12:55 pm

      Say whaaaa you are in Chicago? Want to meet up one of these days? If you can protect my super anon abilities send me an email to pnutatsubscriptionista at gmail 🙂

      • Dayle
        September 8, 2016 at 2:10 pm

        i only visit Chicago, I live in Iowa. We were just there in August to see Bruce Springsteen, and then we try to make a few other trips throughout the year.

        I will let you know next time we are headed your way!

        • September 8, 2016 at 2:26 pm

          Yea 😀

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