Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

Carefully remove from microwave. Place potatoes on prepared baking sheet. Using the flat side of an object (like a drinking glass), press down gently to smash each potato. Top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Roast in hot oven until golden-brown, 10-15 minutes, flipping once halfway through.

While potatoes roast, continue recipe.

Core tomato and cut into 1/2" rounds.

In a mixing bowl, combine guacamole, lemon juice, and a pinch of pepper. Set aside.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with chile and cumin rub and 1/4 tsp. salt.

Place panko on a plate and spread into an even layer. Place mahi-mahi onto panko, pressing gently to adhere to both sides.

Line a plate with a paper towel. Place bacon on towel-lined plate and spread into an even layer. Microwave until crisp, 1-2 minutes.

While bacon crisps, place a large non-stick pan over medium heat. Add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

Remove from burner. Transfer to a plate. Wipe pan clean and reserve.

Return pan used to toast buns to medium-high heat and add 2 Tbsp. olive oil. Let heat, 3 minutes.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with guacamole mixture, mahi-mahi, tomatoes, bacon, and top bun. Serve smashed potatoes on the side with aioli. Bon appétit!