with cheddar roasted fingerling potatoes and Brussels sprouts
Prep & Cook Time:45-55 min.
Cook Within:3 days
Spice Level:Not Spicy
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
A note about serious food allergies
Do we have to say more than "bacon aioli?" Or just "bacon?" Like butter, bacon has a way of making every meal it touches that much more scrumptious, and this mahi dish is no exception. The flaky fish itself is covered in crunchy pretzel, making for some amazing textural contrasts in every bite. And with dollops of bacon aioli? Need we say more?
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
Medium 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
Prepare Ingredients and Make Bacon Aioli
Halve potatoes lengthwise.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Combine bacon, mayonnaise, green portions of green onions, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.
Start the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer on one side, cut side down, and roast in hot oven, 10 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare mahi-mahi.
Prepare the Mahi-Mahi
Halve mahi-mahi and pat dry. Season all over with a pinch of pepper.
Combine cornstarch and 1 tsp. cold water in another mixing bowl.
Brush or spoon one side of mahi-mahi pieces with cornstarch-water mixture. Top cornstarch-water mixture with pretzel breading, pressing gently to adhere.
Finish the Potatoes and Brussels Sprouts
Carefully, flip potatoes cut side up and top with cheese. Baking sheet will be hot! Use a utensil.
In another mixing bowl, combine Brussels sprouts, white portions of green onions, 2 tsp. olive oil, garlic salt, and a pinch of pepper.
Place Brussels sprouts in empty space on baking sheet and spread into a single layer on their side. Roast in hot oven until cheese is melted and Brussels sprouts are tender, 10-12 minutes.
While potatoes and Brussels sprouts roast, cook mahi-mahi.
Cook Mahi-Mahi and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan, pretzel breading side down. Cook until pretzel breading is browned, 2-3 minutes.
Flip, and cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-3 minutes for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
Remove from burner.
Plate as pictured on front of card, topping mahi-mahi with bacon aioli. Bon appétit!
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