Meal Kit
Culinary Collection
Cornbread-Crusted Mahi-Mahi and Honey-BBQ Aioli
with corn and sweet potato wedges
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs, Wheat, Soy
Chef
Ryan Pugh
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? Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 1 Ear of Corn
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12 oz. Mahi-Mahi Fillets
- 6 fl. oz. Canola Oil
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4 oz. Corn Muffin Mix
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1.26 oz. Mayonnaise
- 1 oz. Smoky BBQ Sauce
- ½ fl. oz. Honey
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4 Butter Crackers
- 1 tsp. BBQ Spice Rub
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) n3vJ8g3e
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Calories920
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Carbohydrates108g
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Net Carbs99g
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Fat42g
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Protein39g
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Sodium1670mg
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
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If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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If using tilapia, pat dry. Cook in a large non-stick pan over medium heat with 2 tsp. olive oil until tilapia reaches minimum internal temperature, 2-3 minutes per side.
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1 Roast the Vegetables
Cut sweet potato into 1/2"-thick wedges.
Peel husk off corn and halve.Place sweet potatoes on prepared baking sheet and toss with 1 tsp. olive oil, BBQ spice rub (to taste), 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer on one side.Roast in hot oven, 10 minutes.Carefully remove baking sheet from oven. Place corn on empty side of sheet and top with 1 tsp. olive oil and a pinch of salt and pepper. Roll corn to cover evenly. Baking sheet will be hot! Use a utensil.Roast in hot oven until tender, 15-20 minutes.While vegetables roast, continue recipe. -
2 Prepare Ingredients and Make Honey-BBQ Aioli
Coarsely crush crackers.
In a mixing bowl, combine BBQ sauce, mayonnaise, and half the honey (taste, and add more honey, if desired). Set aside.Evenly spread 3 Tbsp. corn muffin mix (reserve remaining for batter) on a plate.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Place mahi-mahi onto corn muffin mix, pressing gently to adhere, and flip until lightly coated on both sides, shaking off any excess. -
3 Heat Oil and Make Batter
Place a medium non-stick pan over medium heat. Add canola oil to hot pan and let heat, 5 minutes.
While oil heats, in another mixing bowl, combine remaining corn muffin mix and 1/3 cup water until a thin batter forms, like pancake batter. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Stir in crushed crackers until completely combined. -
4 Batter and Fry the Mahi-Mahi
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 from burner. Transfer to towel-lined plate. -
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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