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: Expert

Spice Level: Not Spicy

Contains: Fish (Mahi Mahi), Eggs

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 you!
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!

In Your Box (serves 2)

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

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using whole chicken breasts, follow same instructions as mahi-mahi in Steps 2 and 4, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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, searing, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, follow same instructions as mahi-mahi in Steps 2 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Roast the Vegetables

    Halve potatoes lengthwise.

    Peel, trim, and cut carrot on an angle into 1/4" slices.

    Place potatoes and carrot on prepared baking sheet and toss with 2 tsp. olive oil and garlic salt. Massage oil and garlic salt into vegetables.

    Spread into a single layer and roast in hot oven until tender, 18-20 minutes.

    While vegetables roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Mince parsley, leaves and stems.

    Coarsely chop capers.

    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. 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 and season with a pinch of salt. Wipe pan clean and reserve.

  4. 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 browned and 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.

  5. 5

    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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