Cut broccoli into bite-sized pieces, if necessary.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Mince garlic.

Combine tempura mix and 5 Tbsp. water in a mixing bowl. Set aside.

Halve mahi-mahi and pat dry.

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.

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.

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.

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, 1/4 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!