Culinary Collection

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: Expert

Spice Level: Not Spicy

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

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

This meal looks like a cornucopia of comforting favorites: mashed potatoes, green beans, fried fish with tartar sauce… but wait? There's a little more than meets the eye in that tartar sauce, with fresh chives and mayonnaise brought together with preserved lemon. There's no lemon flavor finer, with more tart goodness bang for your buck than a preserved lemon. And when you slather this sauce over the perfectly fried fish… comforting favorites certainly is not a synonym for boring. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

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

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 Colander
  • 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

Customize It Instructions

  • If using chicken breasts, pat dry and cut into thin strips. Follow same instructions as mahi-mahi in Step 5, flipping every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Rest at least 5 minutes.

  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. Once boiling, cook until fork-tender, 14-18 minutes.

    Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add potato cooking water, garlic and herb cheese spread, butter, 1/2 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.

    While oil heats, in another mixing bowl, combine tempura and 5 Tbsp. water until slightly thinner than pancake batter.

    Line a plate with a paper towel.

    After 5 minutes, 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.

  5. 5

    Fry Fish and Finish Dish

    Working in batches if necessary, dip mahi-mahi in batter, coating completely and letting excess drip off. Lay carefully in hot oil in pan and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Transfer mahi-mahi to paper towel-lined plate.

    Plate dish as pictured on front of card, topping mahi-mahi with tartar sauce. Bon appétit!

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