Culinary Collection

Fried Mahi-Mahi and Pickle Remoulade

with potato wedges and corn

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Say what you will about British cuisine (no offense to our British customers), they nailed the idea of coating tender fish in something light, crunchy, and crispy. But did the land of Harry Potter and The Beatles come up with a dill pickle rémoulade (and a big ear of corn) to accompany such a fantastic fish? That took American moxie. USA! USA!

In Your Box (serves 2)

  • 2 Ears of Corn
  • 2 Russet Potatoes
  • Info
    12 oz. Mahi-Mahi Fillets
  • 6 fl. oz. Canola Oil
  • 1½ oz. Dill Pickle Slices
  • Info
    ⅓ cup Tempura Mix
  • Info
    1.26 oz. Mayonnaise
  • 2 Green Onions
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 2 tsp. Garlic Pepper

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
    880
  • Carbohydrates
    62g
  • Fat
    53g
  • Protein
    38g
  • Sodium
    1560mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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 whole chicken breasts, follow same instructions as mahi-mahi in Steps 2, 4, and 5, halving chicken breasts and frying until golden all over and chicken reaches a minimum internal temperature, 5-7 minutes per side.

  1. 1

    Start the Potatoes

    Cut each potato into 8 wedges.

    Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic pepper, and a pinch of salt. Massage oil, garlic pepper, and salt into potatoes.

    Spread into a single layer and roast in hot oven until slightly browned, 10-15 minutes.

    Potatoes will finish cooking in a later step.

    While potatoes roast, continue recipe.

  2. 2

    Prepare Ingredients and Make Remoulade

    If necessary, peel husk off corn.

    Mince pickles.

    Trim and thinly slice green onions.

    In a mixing bowl, combine mayonnaise, pickles, half the green onions (reserve remaining for garnish), and 1/2 tsp. water. Set aside.

    Halve mahi-mahi and pat dry. Season all over with a pinch of salt and pepper.

  3. 3

    Finish the Potatoes and Corn

    Carefully remove baking sheet from oven. Flip potato wedges and push to one side. Baking sheet will be hot! Use a utensil.

    Add corn to empty space and top with 2 tsp. olive oil and a pinch of pepper. Roll corn to coat in oil.

    Roast again until potatoes are golden brown and corn is tender, 10-15 minutes.

    While vegetables cook, continue recipe.

  4. 4

    Heat Oil and Prepare Batter

    Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.

    While oil heats, line a plate with a paper towel.

    Combine tempura mix, 1/4 cup water, and a pinch of pepper in another mixing bowl. Stir until a thin batter forms, like pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

  5. 5

    Fry Fish and Finish Dish

    After 5 minutes, 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.

    Working in batches, dip fish in tempura batter, coating completely. Transfer fish to hot oil and fry until golden all over and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner. Gently transfer fish to towel-lined plate.

    Plate dish as pictured on front of card, topping fish with remoulade and remaining green onions. Slather corn with garlic butter. Bon appétit!

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