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
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Combine tempura mix and 5 Tbsp. water in a mixing bowl. Set aside.
Halve mahi-mahi and pat dry.
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 1 cup pasta cooking water. Drain broccoli and orzo in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean.
Make Aioli and Heat Oil
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic and stir constantly until aromatic, 30-60 seconds.
Transfer garlic to another mixing bowl. Add mayonnaise and 2 tsp. lemon juice to bowl with garlic and stir to combine. Set aside.
Wipe pan clean and return to medium heat. Add canola oil and let heat, 3-4 minutes.
Cook the Mahi-Mahi
While oil heats, line a plate with a paper towel.
Place mahi-mahi pieces in tempura-water mixture and flip gently until completely coated.
Test oil temperature by adding a pinch of tempura mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Carefully, add mahi-mahi to 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 pasta cooking water and cream cheese to hot pot. Bring to a boil, stirring constantly until smooth.
Once boiling, add orzo, broccoli, cheddar cheese, ¼ tsp. salt, and a pinch of pepper. Stir until combined. Remove from burner.
Plate dish as pictured on front of card, topping mahi-mahi with aioli. Squeeze lemon wedges over meal to taste. Bon appétit!
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