Culinary Collection

Butter Cracker-Fried Mahi-Mahi and Honey Mustard Aioli

with fingerling potatoes and Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Mahi Mahi), Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Brussels Sprouts
  • 6 fl. oz. Canola Oil
  • 2 tsp. Garlic Pepper
  • Info
    ⅓ cup Tempura Mix
  • Info
    6 Butter Crackers
  • 12 oz. Fingerling Potatoes
  • ½ fl. oz. Honey
  • Info
    0.84 oz. Mayonnaise
  • 1 Tbsp. Grained Dijon Mustard
  • Info
    12 oz. Mahi-Mahi Fillets

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare the Ingredients

    Halve potatoes lengthwise.

    Crush crackers.

    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 light, crispy coating.

    Pat mahi-mahi dry and halve.

  2. 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 of baking sheet, cut side down. Roast in hot oven, 8 minutes.

    Potatoes will finish cooking in a later step.

    While potatoes roast, season Brussels sprouts.

  3. 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.

    Roast again in hot oven until Brussels sprouts are caramelized and potatoes are tender, 10-12 minutes.

    While vegetables roast, heat oil and prepare aioli.

  4. 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.

  5. 5

    Fry Fish and Finish Dish

    Line a plate with a paper towel. 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.

    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.

    Plate dish as pictured on front of card, topping mahi-mahi with honey mustard aioli. Bon appétit!

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