Meal Kit
Culinary Collection
Fried Mahi-Mahi and Dill Pickle Remoulade
with garlic pepper potato wedges and herb-buttered corn
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
Say what you will about British cuisine (no offense to our British customers), they nailed the idea of coating tender fish in something light, crunchy, and crispy. But did the land of Harry Potter and The Beatles come up with a dill pickle remoulade (and a big ear of corn) to accompany such a fantastic fish? That took American moxie.
In Your Box (serves 2)
- 2 Ears of Corn
- 2 Russet Potatoes
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- 6 fl. oz. Canola Oil
- 1½ oz. Dill Pickle Slices
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- 2 Green Onions
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- 2 tsp. Garlic Pepper
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) n3vo81Pe
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Calories890
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Carbohydrates68g
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Net Carbs63g
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Fat53g
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Protein40g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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, cut into 3/4” strips, and season with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 5, flipping occasionally until golden brown and chicken reaches minimum internal temperature, 5-8 minutes.
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Start the Potatoes
Cut potatoes into 8 wedges each.
Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic pepper, and a pinch of salt. Massage oil, garlic pepper, and salt into potatoes.Spread into a single layer and roast in hot oven until slightly browned, 10-15 minutes.While potatoes roast, prepare ingredients. -
Prepare Ingredients and Make Remoulade
Mince pickles.
Trim and thinly slice green onions.If necessary, peel husk off corn.In a mixing bowl, combine mayonnaise, pickles, half the green onions (reserve remaining for garnish), and 1/2 tsp.water. Set aside.Halve mahi-mahi and pat dry. Season all over with a pinch of salt and pepper. -
Finish the Potatoes and Corn
Carefully remove baking sheet from oven and push potato wedges to one side. Flip wedges. Baking sheet will be hot! Use a utensil.
Add corn to empty space and top with 2 tsp. olive oil and a pinch of pepper. Roll corn to coat in oil.Roast until potatoes are golden brown and tender, 10-15 minutes.While vegetables cook, prepare batter. -
Prepare the Batter
Add canola oil to a medium non-stick pan and place over medium heat. Heat oil, 5 minutes.
While oil heats, line a plate with a paper towel.Combine tempura mix, 1/4 cup water, and a pinch of pepper in a mixing bowl. Stir until a thin batter forms, like pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
Fry Fish and Finish Dish
After 5 minutes, test oil temperature by adding a pinch of tempura 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, dip fish in tempura batter, coating completely. Transfer fish to hot oil and fry until golden all over and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Gently transfer fish to towel-lined plate.Plate dish as pictured on front of card, topping fish with remoulade and remaining green onions. Slather corn with garlic butter. Bon appétit!
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