Crispy Fried Mahi-Mahi and Preserved Lemon Tartar Sauce

with green beans and mashed potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 fl. oz. Canola Oil
  • 6 Chive Sprigs
  • 8 oz. Green Beans
  • Info
    1 oz. Butter
  • Info
    1⅘ oz. Garlic & Herb Cheese Spread
  • ½ oz. Preserved Lemon Slices
  • 12 oz. Red Potatoes
  • Info
    1.26 oz. Mayonnaise
  • Info
    ⅓ cup Tempura Mix
  • Info
    12 oz. Mahi-Mahi Fillets

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 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
  1. 1

    Cook the Potatoes

    Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks and enough water to cover to a boil. Cook until fork-tender, 14-18 minutes. Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Add potato cooking water, garlic cheese spread, butter, ½ tsp. salt, and a pinch of *pepper to pot. Mash until smooth. Cover and set aside. While potatoes boil, roast green beans.

  2. 2

    Roast the Green Beans

    Trim ends off green beans. Place green beans on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until bright green and tender, 12-14 minutes. While green beans roast, prepare remaining ingredients.

  3. 3

    Prepare Mahi-Mahi and Tartar Sauce

    Mince preserved lemon, including rind. Thinly slice chives. In a mixing bowl, combine preserved lemon, mayonnaise, and chives. Set aside. Halve mahi-mahi and pat dry.

  4. 4

    Heat Oil and Prepare Batter

    Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes. In another mixing bowl, combine tempura and 5 Tbsp. water until slightly thinner than pancake batter. [might move oil temp over here]

  5. 5

    Fry Fish and Finish Dish

    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. Dip mahi-mahi in batter, coating completely and letting excess drip off. Lay carefully in hot oil and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Working in batches if necessary. Transfer mahi-mahi to paper-lined plate. Plate dish as pictured on front of card. Bon appétit!

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