Meal Kit
Culinary Collection
Battered Mahi-Mahi & Sweet Potato Fries
with coconut curry sauce
Prep & Cook Time: 50-60 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Sweet Potatoes
- 12 oz. Mahi-Mahi Fillets
- 5⅗ fl. oz. Coconut Milk
- 3 fl. oz. Canola Oil
- 1 Lime
- ⅓ cup Tempura Mix
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1030
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Carbohydrates67g
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Net Carbs55g
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Fat68g
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Protein38g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Zester
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Sweet Potato Fries
Cut sweet potatoes into 1/2"-thick fries.
Place sweet potato fries on prepared baking sheet. Toss with 2 tsp. olive oil, 1/2 tsp. salt, and half the piri piri seasoning (to taste; reserve remaining for sauce). Spread into a single layer.Roast in hot oven until browned and tender, 28-33 minutes, flipping once halfway through.Carefully remove from oven.While sweet potato fries roast, continue recipe. -
2 Prepare the Ingredients
Mince cilantro (no need to stem).
Zest and halve lime. Cut one half into wedges and juice the other half. -
3 Prepare the Mahi-Mahi
Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.
In a mixing bowl, combine tempura mix and 1/4 cup water. Stir until a thick batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Add mahi-mahi to bowl with batter and gently toss until coated. -
4 Fry the Mahi-Mahi
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 3 minutes.Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, add mahi-mahi to hot oil. Fry until mahi-mahi is golden-brown all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping gently.Remove from burner. Transfer mahi-mahi to towel-lined plate and season with a pinch of salt.While mahi-mahi cooks, continue recipe. -
5 Make Sauce and Finish Dish
Place a medium non-stick pan over medium heat. Add coconut milk, curry powder, remaining piri piri seasoning (to taste), and 1/4 tsp. lime zest to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Stir in 1 tsp. lime juice and half the cilantro (reserve remaining for garnish) until combined.Plate dish as pictured on front of card, topping mahi-mahi with remaining cilantro. Serve sauce on the side for dipping sweet potato fries and mahi-mahi. Squeeze lime wedges over mahi-mahi to taste. Bon appétit!
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