Meal Kit
Culinary Collection
Butter Cracker-Fried Mahi-Mahi and Honey Mustard Aioli
with fingerling potatoes and Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat, Soy
Chef
Ryan Pugh
Crunchy on the outside, soft on the inside is a classic concept with food, perfectly satisfying in every bite. This delicious mahi-mahi checks both the "crunch" and "soft" box, as well as the tasty box, with an amazing honey mustard aioli to drizzle right on top. Crunchy, soft, and tasty? This meal is also another thing: already in your basket.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Fingerling Potatoes
- 8 oz. Brussels Sprouts
- 6 fl. oz. Canola Oil
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⅓ cup Tempura Mix
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0.84 oz. Mayonnaise
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6 Butter Crackers
- ½ fl. oz. Honey
- 1 Tbsp. Grained Dijon Mustard
- 2 tsp. Garlic Pepper
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) 732wonPJ
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Calories800
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Carbohydrates70g
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Net Carbs61g
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Fat40g
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Protein41g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
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 tilapia, pat dry and, on a separate cutting board, cut into 2" pieces. Follow same instructions as mahi-mahi in Step 5, cooking until tilapia reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 2" pieces. Follow same instructions as mahi-mahi in Step 5, cooking until chicken reaches minimum internal temperature, 3-5 minutes per side.
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1 Prepare the Ingredients
Halve potatoes lengthwise.
Crush crackers into small pieces.Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Combine tempura mix, crushed crackers, and 1/4 cup cold water in a mixing bowl until a thin, pancake-like batter forms. If too thick, stir in additional cold water, 1 Tbsp. at a time, until desired consistency is reached. Don't worry if it seems too thin! Thin tempura batter makes for a crispy coating.Pat mahi-mahi dry and halve. -
2 Start the Vegetables
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and seasoning blend.
Spread into a single layer on one side, cut side down. Roast in hot oven, 10 minutes.Potatoes will finish cooking in a later step.While potatoes roast, season Brussels sprouts. -
3 Finish the Vegetables
In another mixing bowl, combine Brussels sprouts, 1 tsp. olive oil, and a pinch of salt.
Carefully remove baking sheet from oven. Add Brussels sprouts in a single layer, cut side down, to empty side of baking sheet. Baking sheet will be hot! Use a utensil.Roast again in hot oven until Brussels sprouts are caramelized and potatoes are tender, 10-15 minutes.While vegetables roast, heat oil and prepare aioli. -
4 Heat Oil and Prepare Honey Mustard Aioli
Place a large non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, combine mayonnaise, mustard, and honey in another mixing bowl. Set aside.Line a plate with a paper towel.After 5 minutes, test oil temperature by adding a pinch of tempura 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. -
5 Fry Fish and Finish Dish
Stir tempura batter to recombine. Working in batches if necessary, place mahi-mahi pieces in tempura batter and flip gently until completely coated.
Carefully, lay mahi-mahi in hot oil. Cook until browned, crispy, and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove mahi-mahi to towel-lined plate. Season with a pinch of salt, if desired.Plate dish as pictured on front of card, topping mahi-mahi with honey mustard aioli. Bon appétit!
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