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
Sometimes flaky is bad. For instance, your college roommate who said you could borrow their notes from English Lit, but then you had to remind them five times, all the while they kept saying "I'll remember tomorrow." (Not at all bitter!) But here, flaky is good. The flaky white fish, under a brilliantly crisp batter, melts in the mouth like a sliver of butter. A puckish lemon crema brings the whole thing together, along with a fresh arugula salad… with that nice hint of bitterness to go with college roommates who don't follow up with promises. (No bitterness here, nope.) Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Customize It Instructions
If using chicken breasts, pat dry and cut into 3/4" strips. Follow same instructions as mahi-mahi in Step 3, cooking until chicken reaches minimum internal temperature, 5-8 minutes.
If using shrimp, pat dry. Follow same instructions as mahi-mahi in Step 3, cooking until shrimp reaches minimum internal temperature, 3-4 minutes per side.
Prepare Ingredients and Marinate Tomatoes
Halve lemon. Cut one half into wedges and juice the other half.
Stem and mince dill
In a mixing bowl, combine tomatoes, red wine vinegar, 4 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside to marinate, at least 10 minutes.
Halve mahi-mahi and pat dry.
Make the Batter
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, combine tempura mix and ¼ cup cold water in another mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until the consistency is reached.
Cook the Mahi-Mahi
Test oil temperature in pan 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.
Stir batter to recombine. Working in batches if necessary, place mahi-mahi in tempura batter and flip gently until coated all over.
Carefully, add mahi-mahi to hot pan. Cook until browned, crispy, and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove mahi-mahi to towel-lined plate. Season with ¼ tsp. salt.
Make the Dill Lemon Crema
Combine sour cream, 1 tsp. lemon juice, 1 tsp. water, dill, and a pinch of salt in another mixing bowl. Set aside.
Make Salad and Finish Dish
Add arugula to bowl with tomatoes and toss or gently stir to combine. Top with feta.
Plate dish as pictured on front of card, topping mahi-mahi with dill lemon crema. Squeeze lemon wedges over meal to taste. Bon appétit!
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