Meal Kit
Culinary Collection
Mahi Mahi and Caper Aioli
with crispy artichokes and fingerling potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Eggs
Chef
Nigel Palmer
Switch a couple of words around in this title, and you've got an exciting action film where a fish is chasing a mayonnaise sauce… but maybe we should leave our artistic extra-curriculars to ourselves. We'll use our words to tell you that the fish here is delicate, the sauce an amazing combination of tart lemon, beautifully salty capers, and herbaceous parsley, and the fried artichokes are divine. As for the fish film, we've already booked our tickets to Hollywood; surefire box office! Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
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12 oz. Mahi-Mahi Fillets
- 8 oz. Carrot
- 5 oz. Artichoke Hearts
- 1 Lemon
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1.26 oz. Mayonnaise
- 3 Tbsp. Cornstarch
- ¼ oz. Parsley
- ¼ oz. Capers
- 1 tsp. Garlic Salt
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) bO9576On
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Calories680
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Carbohydrates57g
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Net Carbs50g
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Fat34g
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Protein38g
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Sodium1580mg
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
Customize It Instructions
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If using chicken breasts, follow same instructions as mahi-mahi in Steps 2 and 4, skipping halving and cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as mahi-mahi in Step 4, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Vegetables
Halve potatoes lengthwise.
Peel, trim, and cut carrot into 1/4" slices on an angle.Place potatoes and carrot 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 Prepare the Ingredients
Coarsely chop capers.
Mince parsley, leaves and stems.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Drain artichokes and pat dry. Add drained artichokes and cornstarch to a mixing bowl and toss or gently combine until coated. Set aside.Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper. -
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 from burner. Remove artichokes to towel-lined plate. Wipe pan clean and reserve. -
4 Cook the Mahi-Mahi
Return pan used to fry artichokes to medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.Remove mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook mahi-mahi to medium-high heat. Add capers to hot pan and stir occasionally until aromatic, 30-60 seconds.
Remove from burner. Transfer capers to another mixing bowl and combine with parsley (reserve a pinch for garnish), mayonnaise, and 1 tsp. lemon juice.Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing vegetables with reserved parsley. Squeeze lemon wedges over to taste. If desired, combine artichokes and vegetables before serving. Bon appétit!
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