Crispy Black Garlic Mahi-Mahi

with roasted chile-ginger potatoes

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 3 days

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

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
  • Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • Info
    12 oz. Mahi-Mahi Fillets
  • 6 fl. oz. Canola Oil
  • 1 Lemon
  • Info
    2 fl. oz. Garlic Aioli
  • Info
    ⅓ cup Tempura Mix
  • 2 Green Onions
  • 2 tsp. Asian Garlic, Ginger & Chile Seasoning
  • 1 tsp. Sriracha
  • Info
    1 tsp. Black Garlic Seasoning
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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, on a separate cutting board, cut each chicken breast into three separate pieces. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Make the Potatoes

    Place potatoes on a microwave-safe plate. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

    Carefully remove from microwave. Place potatoes on prepared baking sheet.

    Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Spray potatoes with cooking spray.

    Roast in hot oven until browned and tender, 15-20 minutes.

    Carefully remove from oven. Season with half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for tempura batter) and a pinch of salt.

    While potatoes roast, continue recipe.

  2. 2

    Prepare Mahi-Mahi and Heat Oil

    Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with half the black garlic seasoning (reserve remaining for sauce) and a pinch of salt.

    Place a large non-stick pan over medium heat and add canola oil. Let heat, 3 minutes.

    While oil heats, combine tempura mix, 1/4 cup water, and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse) in a mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

  3. 3

    Cook 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.

    Add mahi-mahi to tempura mixture and gently flip to coat.

    Working in batches if necessary, add mahi-mahi to hot pan and fry until golden-brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.

    Remove from burner. Transfer to towel-lined plate.

  4. 4

    Make Sauce and Finish Dish

    Halve lemon and cut into wedges.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In another mixing bowl, combine garlic aioli, remaining black garlic seasoning, white portions of green onions, Sriracha (to taste), and a pinch of pepper. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

    Plate dish as pictured on front of card, garnishing potatoes with green portions of green onions and serving mahi-mahi with sauce. Squeeze lemon wedges over to taste. Bon appétit!

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