Meal Kit
Culinary Collection
Crispy Fried Mahi-Mahi and Preserved Lemon Tartar Sauce
with green beans and mashed potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
Chef
Ryan Pugh
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)
- 12 oz. Red Potatoes
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12 oz. Mahi-Mahi Fillets
- 8 oz. Green Beans
- 6 fl. oz. Canola Oil
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1⅘ oz. Garlic & Herb Cheese Spread
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⅓ cup Tempura Mix
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1.26 oz. Mayonnaise
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1 oz. Butter
- ½ oz. Preserved Lemons
- 6 Chive Sprigs
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) MOxrp8Pr
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Calories870
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Carbohydrates59g
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Net Carbs53g
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Fat55g
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Protein41g
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Sodium1740mg
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
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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.
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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 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 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 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 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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