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
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Fingerling Potatoes
- 8 oz. Carrot
- 5 oz. Artichoke Hearts
- 1 Lemon
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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.
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Nutrition (per serving)
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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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Sodium1640mg
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
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1 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. -
2 Roast the Vegetables
Halve potatoes.
Peel, trim, and cut carrot into 1/4" 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. -
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 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 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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