Meal Kit
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.
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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3 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) VPrGEbqR
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Calories990
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Carbohydrates106g
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Net Carbs98g
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Fat46g
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Protein38g
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Sodium1650mg
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 and, on a clean cutting board, cut into 2” pieces. Follow same instructions as mahi-mahi in Steps 2, 3, and 4, frying until chicken reaches minimum internal temperature, 3-5 minutes per side.
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If using pork medallions, pat dry. No need to halve. Follow same instructions as mahi-mahi in Steps 2, 3, and 4 frying 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 shrimp, pat dry. No need to halve. Follow same instructions as mahi-mahi in Steps 2, 3, and 4, frying until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Roast the Vegetables
Cut sweet potato into 1/2" wedges.
Peel husk off corn and halve.Place wedges on prepared baking sheet and toss with 1 tsp. olive oil, seasoning rub, 1/2 tsp. salt, and a pinch of pepper. Massage oil, rub, salt, and pepper into potatoes. Spread into a single layer on one side. Roast, 10 minutes.Carefully remove baking sheet from oven. Place corn on empty side 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, prepare remaining ingredients. -
2 Prepare Ingredients and Make Honey-BBQ Aioli
Coarsely crush 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 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 1/4 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 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.Transfer fish to towel-lined plate. Remove from burner. -
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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