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
A note about serious food allergies
The kids used to say “sweet” for anything cool, awesome, and, well, sweet. This meal brings the sweet in a multitude of ways: sweet cornbread crusting the delicate mahi-mahi, honey and BBQ sauce on top of that, bringing another level of sweet. Sweet potato wedges, starchy good, and corn on the cob, full of natural sweets… is there anything to say about this meal other than sweet? How about delicious?
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
Roast the Vegetables
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 1 tsp. olive oil, seasoning rub, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on their side.
Place corn on empty side and top with 1 tsp. olive oil and a pinch of salt and pepper. Roll corn to cover evenly.
Roast 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.
Place 2 Tbsp. corn muffin mix on a plate (reserve remaining corn muffin mix for batter).
Halve mahi-mahi and pat dry. Place mahi-mahi on plate with corn muffin mix, flipping to lightly coat. Shake off excess.
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 another mixing bowl, combine remaining corn muffin mix and ¼ cup water until a thin batter forms, like a pancake batter. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.
Stir in crackers until completely incorporated.
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.
Working in batches if necessary, dip mahi-mahi in batter, covering completely, then immediately and carefully place in hot oil. Cook until golden brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove fish 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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