For the centerpiece of this luxurious, elegant meal, Chef Jason and Corey bake mahi mahi fillets to firm, moist perfection in a mouthwatering Cheddar and herb crust, then top each one with decadent stewed leeks for a touch of sweetness. Paired with nutty Forbidden Rice and tangy caramelized balsamic roasted Brussels Sprouts, each bite is a symphony of rich flavors that meld beautifully together. Put this one in your order queue anytime you’re craving sophisticated seafood.
Nutritional facts
Protein
45g
Carbs
60g
Calories
520
Fat
13g
Ingredients
Black RiceExtra Virgin Olive OilBlack PepperMild Cheddar CheeseGarlicBrussel SproutsKosher SaltBalsamic VinegarMahi MahiBalsamic Vinegar ReductionThymeLemon JuiceLeeksItalian Parsley
Reviews
3.6
Based on 66 reviews
Jason and Corey Voiselle's passion for meal prepping was born in 2017 while both were working in food and beverage management positions in the private club world in South Florida. With busy lives and a newfound love for fitness, they needed healthy, prepared meals to fit their busy schedules. They began their meal prep business together, cooking meals for themselves and friends on their days off. It became very popular, and they decided to make the move from the corporate world to small business ownership.
Corey’s professional journey in the front of the house landed her roles as an F&B manager and event coordinator at some of South Florida’s premier private clubs. She made the official transition to the back of the house in 2020 when she started her very own meal prep company.
Jason’s culinary career officially began in 2001, after graduating from culinary school in Asheville, NC. He has worked with many award-winning chefs from North Carolina to South Florida, finally finding his place in private club management as an Executive Chef. In 2021, he left the club business to pursue business ownership with his wife, Corey.
In 2021, Corey and Jason moved to Austin, TX, and opened Corey’s Kitchen Corner, where they serve healthy, chef-inspired meal prep.
You can find Jason and Corey Voiselle’s meals in...