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

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare the Ingredients

    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.

  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 1 cup pasta cooking water. Drain broccoli and orzo in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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