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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Roast the Vegetables
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.
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.
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.
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.
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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