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
A note about serious food allergies
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 extracurriculars 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!
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
Halve potatoes lengthwise.
Peel, trim, and cut carrot into ¼" 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.
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 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 oil and stir occasionally until golden brown, 4-6 minutes.
Remove from burner. Remove artichokes to towel-lined plate. Wipe pan clean and reserve.
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 a minimum internal temperature of 145 degrees, 2-4 minutes per side.
Remove mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make Caper Aioli 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 caper aioli 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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