All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut sweet potato into ½" wedges.
Peel husk off corn and halve.
Place sweet potato wedges on one side of prepared baking sheet and toss with 2 tsp. olive oil, seasoning rub, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes and place in a single layer on their side.
Place corn on empty side of baking sheet and top with 1 tsp. olive oil, and a pinch of salt and pepper. Roll corn to season and oil evenly.
Bake in hot oven until vegetables are tender, 18-22 minutes.
While vegetables roast, prepare remaining ingredients.
Prepare Ingredients and Make Honey-BBQ Aioli
Coarsely crush butter crackers.
In a mixing bowl, combine smoky BBQ sauce, mayonnaise, and half the honey. Taste, and add more honey if desired. Set aside.
Halve mahi-mahi and pat dry.
Heat Oil and Make Batter
Place a medium non-stick pan over medium heat. Add canola oil and let heat, 5 minutes.
While oil heats, in a mixing bowl, combine corn muffin mix and ⅓ cup water until a batter forms, like a thin pancake batter.
Stir in crackers.
Batter and Fry the Fish
Line a plate with a paper towel.
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.
When oil is hot, dip mahi-mahi in batter, covering completely, then immediately and carefully place in hot oil. Cooking in batches if necessary, cook until golden brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove mahi-mahi to towel-lined plate.
Finish the Dish
Plate dish as pictured on front of card, topping mahi-mahi with honey-BBQ aioli. Bon appétit!
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