Culinary Collection

Fried Mahi-Mahi and Lemon Garlic Aioli

with cheesy broccoli orzo

Prep & Cook Time: 50-60 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

Get a fancy Friday Fish fry on, with this meal of delicate flaky mahi-mahi being encrusted in a tempura batter. You'll surprise yourself with your fry skills here; the fish remains tender, while the tempura browns to a light crunch. Does a fish fry this amazing need happen only at the end of the week? Any day can be a fry-day for you. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • 2 Garlic Cloves
  • Info
    1.26 oz. Mayonnaise
  • 1 Lemon
  • Info
    4 oz. Orzo Pasta
  • 8 oz. Broccoli Florets
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    12 oz. Mahi-Mahi Fillets

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
    918
  • Carbohydrates
    68g
  • Fat
    50g
  • Protein
    51g
  • Sodium
    1679mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 2 Mixing Bowls
  • 1 Wire-Mesh Strainer

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, pat dry and cut each breast into three equally-sized pieces. Season all over with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 4, flipping occasionally until crispy and chicken reaches minimum internal temperature, 6-9 minutes.

  1. 1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Halve lemon. Cut one half into wedges and juice the other half. Mince garlic. Combine tempura mix and ¼ cup cold water in a mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until the consistency is reached. Halve mahi-mahi and pat dry.

  2. 2

    Cook the Orzo and Broccoli

    Once water is boiling, add orzo and cook, 3 minutes. Add broccoli and cook until broccoli is tender and orzo is al dente, 3-4 minutes. Reserve ½ cup orzo cooking water. Drain broccoli and orzo in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean.

  3. 3

    Heat Oil and Make Lemon Garlic Aioli

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic and cook until aromatic, 30-60 seconds. Transfer garlic to another mixing bowl. Wipe pan clean and return to medium heat. Add canola oil and let heat, 5 minutes. While oil heats, add mayonnaise and 2 tsp. lemon juice to bowl with garlic and stir to combine. Set aside.

  4. 4

    Cook the Mahi-Mahi

    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. Stir tempura batter to recombine. Working in batches if necessary, place mahi-mahi pieces in tempura batter and flip gently until coated all over. Carefully, add mahi-mahi to hot pan. Cook until browned, crispy, and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove mahi-mahi to towel-lined plate. Season with a pinch of salt.

  5. 5

    Finish Orzo and Finish Dish

    Return pot used to cook orzo to medium-high heat. Add half the orzo cooking water and cream cheese to hot pan. Bring to a simmer, stirring constantly until smooth. Once simmering, stir in orzo, broccoli, cheddar cheese, ½ tsp. salt, and a pinch of pepper until combined. If too thick, add remaining orzo cooking water. Remove from burner. Plate dish as pictured on front of card, topping mahi-mahi with lemon garlic aioli. Squeeze lemon wedges over meal to taste. Bon appétit!

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