Crispy Fried Mahi-Mahi and Preserved Lemon Tartar Sauce
with green beans and mashed potatoes
Prep & Cook Time: 45-55 min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
This meal looks like a cornucopia of comforting favorites: mashed potatoes, green beans, fried fish with tartar sauce… but wait? There's a little more than meets the eye in that tartar sauce, with fresh chives and mayonnaise brought together with preserved lemon. There's no lemon flavor finer, with more tart goodness bang for your buck, than a preserved lemon. And when you slather this sauce over the perfectly fried fish… comforting favorites certainly is not a synonym for boring. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 6 fl. oz. Canola Oil
- ½ oz. Preserved Lemons
- 12 oz. Red Potatoes
- 6 Chive Sprigs
- 8 oz. Green Beans
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)
You Will Need
- Olive Oil
- Cooking Spray
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 2 Mixing Bowls
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
Customize It Instructions
If using chicken breasts, follow same instructions as mahi-mahi in Steps 3 and 5, cutting into 1” strips, coating in batter, and flipping occasionally until chicken reaches minimum internal temperature, 5-8 minutes.
If using pork chops, follow same instructions as mahi-mahi in Steps 3 and 5, cutting into 1” strips, coating in batter, and flipping occasionally until pork reaches minimum internal temperature, 5-8 minutes. Rest, 3 minutes.
Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.Bring a medium pot with potato chunks and enough water to cover to a boil. Once boiling, cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add potato cooking water, cream cheese, butter, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. Cover and set aside.While potatoes boil, roast green beans.
Roast the Green Beans
Trim ends off green beans.Place green beans on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.Spread into a single layer. Roast in hot oven until bright green and tender, 12-14 minutes.While green beans roast, prepare remaining ingredients.
Prepare the Tartar Sauce and Mahi-Mahi
Mince preserved lemon, including rind.Thinly slice chives.In a mixing bowl, combine preserved lemon, mayonnaise, and chives. Set aside.Halve mahi-mahi and pat dry.
Heat Oil and Prepare Batter
Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.While oil heats, in another mixing bowl, combine tempura mix and 5 Tbsp. water until a batter forms, slightly thinner than pancake batter.Line a plate with a paper towel.
Fry Fish and Finish Dish
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, dip mahi-mahi in batter, coating completely and letting excess drip off. Carefully, lay battered mahi in hot oil and cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Transfer mahi-mahi to towel-lined plate.Plate dish as pictured on front of card, topping mahi-mahi with tartar sauce. Bon appétit!
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