Meal Kit
Culinary Collection
Battered Mahi-Mahi with Lemon Aioli
and herby Parmesan potato wedges
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
- Protein-Packed
Chef
Laura Alpern
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 Russet Potatoes
- 12 oz. Mahi-Mahi Fillets (12 OZ)
- 1 Zucchini
- 1 Lemon
- 4 oz. Buttermilk Biscuit Mix
- 1 oz. Grated Parmesan Cheese
- 1 fl. oz. Garlic Aioli
- 0.44 oz. Mayonnaise
- 1 tsp. Garlic Pepper
- 2 Dill Sprigs
- ½ tsp. Seasoned Salt Blend
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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Calories1380
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Carbohydrates82g
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Net Carbs77g
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Fat98g
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Protein47g
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Sodium1920mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- Neutral Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 3 Mixing Bowls
- 3 Plates
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 Start the Vegetables
Cut potatoes into 1/4" wedges and pat dry.
Place cheese on a plate and spread into a single layer.In a mixing bowl, combine wedges, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss gently to coat.Transfer wedges to plate with cheese, pressing gently to adhere to one side. Place wedges, cheese-side up, on prepared baking sheet.Roast in hot oven, 15 minutes.While wedges roast, continue recipe. -
2 Prepare Ingredients and Make Lemon Aioli
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Stem and mince dill. In another mixing bowl, combine garlic aioli and 1 tsp. lemon juice (to taste). Set aside.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with seasoned salt. -
3 Finish the Vegetables
After 15 minutes, carefully remove sheet from oven. Flip wedges and push to one side of sheet. Sheet will be hot! Use a utensil.
Place zucchini on empty side of sheet and toss with 1 tsp. olive oil, garlic pepper, and a pinch of salt. Spread into a single layer on their side. Sheet will be hot! Use caution.Roast in hot oven until wedges are golden-brown and zucchini is tender, 10-12 minutes.Carefully remove from oven. Stir 1 tsp. dill (any remaining is yours to use as you please!) into wedges until combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
4 Prepare the Mahi-Mahi
Place half the biscuit mix (reserve remaining for batter) on another plate and spread into a single layer.
In another mixing bowl, combine remaining biscuit mix, 3 Tbsp. water, and mayonnaise. Set aside.Place mahi-mahi onto plate with biscuit mix and flip to coat both sides, pressing gently to adhere. Transfer mahi-mahi to mixing bowl with batter and flip until evenly coated. -
5 Fry Mahi-Mahi and Finish Dish
Line another plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1/2 cup neutral oil. 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.Carefully, add mahi-mahi to hot pan. Cook until browned and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner and transfer mahi-mahi to towel-lined plate.Plate dish as pictured on front of card, topping mahi-mahi with lemon aioli. Squeeze lemon wedges over to taste. Bon appétit!
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