with garlic pepper potato wedges and herb-buttered corn
Prep & Cook Time:50-60 min.
Cook Within:3 days
Spice Level:Not Spicy
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
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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
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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