Culinary Collection

Cornbread-Crusted Mahi-Mahi and Honey-BBQ Aioli

with corn on the cob and sweet potato wedges

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Mild

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

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

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?

In Your Box (serves 2)

  • 1 Ear of Corn
  • 1 oz. Smoky BBQ Sauce
  • 6 fl. oz. Canola Oil
  • Info
    12 oz. Mahi-Mahi Fillets
  • ½ fl. oz. Honey
  • 18 oz. Sweet Potato
  • 1 tsp. BBQ Spice Rub
  • Info
    3 oz. Corn Muffin Mix
  • Info
    4 Butter Crackers
  • Info
    1.26 oz. Mayonnaise

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
    983
  • Carbohydrates
    106g
  • Fat
    45g
  • Protein
    38g
  • Sodium
    1639mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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

  • If using chicken breasts, pat dry and cut into 1” strips. Follow same instructions as mahi-mahi in Steps 2 and 4, flipping occasionally until chicken reaches minimum internal temperature, 5-8 minutes.

  • If using shrimp, pat dry. Follow same instructions as mahi-mahi in Steps 2 and 4, flipping occasionally until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using tilapia, pat dry and cut into 2” pieces. Follow same instructions as mahi-mahi in Steps 2 and 4, flipping occasionally until tilapia reaches minimum internal temperature, 3-4 minutes per side.

  1. 1

    Roast the Vegetables

    Cut sweet potato into ½" wedges. Peel husk off corn and halve. Place 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, rub, salt, and pepper 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.

  2. 2

    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 and flip until lightly coated, shaking off any excess.

  3. 3

    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 combined.

  4. 4

    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.

  5. 5

    Finish the Dish

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

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