Culinary Collection

Mahi Mahi and Caper Aioli

with crispy artichokes and fingerling potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Fish

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
    12 oz. Mahi-Mahi Fillets
  • ¼ oz. Capers
  • 12 oz. Fingerling Potatoes
  • 5 oz. Artichoke Hearts
  • 3 Tbsp. Cornstarch
  • 1 tsp. Garlic Salt
  • Info
    1.26 oz. Mayonnaise
  • 1 Lemon
  • 8 oz. Carrot
  • ¼ oz. Parsley

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
    696
  • Carbohydrates
    60g
  • Fat
    34g
  • Protein
    38g
  • Sodium
    1620mg

Recipe Steps

You Will Need

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

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

    Roast the Vegetables

    Halve potatoes. Peel, trim, and cut carrot into ¼" slices on an angle. Place potatoes and carrot slices on prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Massage oil and seasoning into vegetables. Spread into a single layer and roast in hot oven until tender, 18-20 minutes. While vegetables roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Coarsely chop capers. Mince parsley, leaves and stems. Halve lemon. Cut one half into wedges and juice the other half. Drain artichokes, rinse, and pat dry. Place in a mixing bowl with cornstarch and gently toss to coat. Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.

  3. 3

    Fry the Artichokes

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Add artichokes to hot pan and stir occasionally until golden brown, 4-6 minutes. Remove artichokes to towel-lined plate. Wipe pan clean and reserve.

  4. 4

    Cook the Mahi-Mahi

    Return pan used to cook artichokes to medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook mahi-mahi to medium-high heat. Add capers to hot pan and cook until aromatic, 30-60 seconds. Remove from burner. Transfer capers to another mixing bowl and combine with parsley, mayonnaise, and 1 tsp. lemon juice. Plate dish as pictured on front of card, topping mahi-mahi with caper sauce and squeezing lemon wedges over to taste. Bon appétit!

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