Prick potatoes all over with a fork.

Place potatoes in a microwave-safe bowl and add 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until fork-tender, 4-6 minutes.

Carefully remove bowl from microwave and drain any excess water. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

While potatoes microwave, mince chives.

Pat yellowtail dry. Season flesh side with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add yellowtail to hot pan, skin-side up, and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.

Remove from burner. Transfer yellowtail to a plate and tent with foil. Wipe pan clean and reserve.

While yellowtail cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add potatoes to hot pan and cook until browned, 2-3 minutes per side.

Replenish oil, if necessary.

Remove from burner. Stir in potato spice seasoning, a pinch of salt and pepper, and half the butter (reserve remaining for sauce) until combined.

Return pan used to cook yellowtail to medium heat.

Add bacon to hot, dry pan and cook, 1 minute.

After 1 minute, add maple syrup, mustard, and 1 tsp. water. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

Remove from burner. Stir in remaining butter until melted and combined.

Plate dish as pictured on front of card, topping yellowtail with sauce and garnishing with chives. Bon appétit!