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

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

  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. Working in batches if necessary, 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. 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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