Meal Kit
Culinary Collection
Fried Mahi-Mahi and Pickle Remoulade
with potato wedges and corn
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
Chef
Ryan Pugh
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 corn!) to accompany such a fantastic fish? That took American moxie. USA! USA!
In Your Box (serves 2)
- 2 Russet Potatoes
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12 oz. Mahi-Mahi Fillets
- 6 fl. oz. Canola Oil
- 5 oz. Corn Kernels
- 1½ oz. Dill Pickle Slices
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⅓ cup Tempura Mix
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1.26 oz. Mayonnaise
- 2 Green Onions
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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.
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Nutrition (per serving)
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Calories880
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Carbohydrates69g
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Net Carbs64g
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Fat50g
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Protein40g
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Sodium1110mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 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
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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 and seasoning into potatoes.Spread into a single layer and roast in hot oven until tender and browned, 25-30 minutes, flipping once halfway through.While potatoes roast, continue recipe. -
2 Prepare Ingredients and Make Remoulade
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 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. -
4 Fry the Mahi-Mahi
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 mahi-mahi in tempura batter, coating completely. Transfer to hot oil and fry until golden all over and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Transfer mahi-mahi to towel-lined plate. -
5 Cook Corn and Finish Dish
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn and a pinch of pepper to hot pan. Stir occasionally until heated through, 2-3 minutes.
Remove from burner. Add butter and stir until melted and combined.Plate dish as pictured on front of card, topping mahi-mahi with remoulade and remaining green onions. Bon appétit!
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