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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
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.
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
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.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Combine tempura mix and 3 Tbsp. cold water in a mixing bowl. Add additional cold water, 1 Tbsp. at a time, until a thin batter forms, like a pancake batter. Don't worry if it seems too thin! Thin batter makes for a light, crispy coating.
Halve mahi-mahi and pat dry.
Start the Orzo
Once water is boiling, add orzo and broccoli and cook until broccoli is tender and orzo is al dente, 6-7 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.
Heat Oil and Make Lemon Garlic Aioli
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan 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.
Cook the Mahi-Mahi
Line a plate with a paper towel.
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.
Stir tempura batter to recombine. Working in batches if necessary, place mahi-mahi pieces in tempura batter and flip gently until completely coated.
Carefully, lay mahi-mahi in hot oil. 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.
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, stir in 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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