Peel and cut turnips into 1/2’’ dice.

Bring a medium pot with turnips covered by water to a boil.

Once boiling, cook until fork-tender, 20-25 minutes.

Remove from burner. Reserve 1/4 cup turnip cooking water. Drain turnips in a colander and return to pot. Set aside.

While turnips boil, continue recipe.

Core tomato and cut into 1/2" dice.

Mince garlic.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. 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. Transfer mahi-mahi to a plate. Wipe pan clean and reserve.

Add butter, crème fraîche, half the garlic salt (reserve remaining for sauce), and a pinch of pepper to pot with turnips. Mash until combined and smooth.

If too thick, add reserved turnip cooking water, 1 Tbsp. at a time, until desired consistency is reached. Set aside.

Return pan used to cook mahi-mahi to medium heat. Add 2 tsp. olive oil, tomatoes, kale, and garlic to hot pan. Stir occasionally until kale and tomatoes have slightly softened, 2-3 minutes.

Add cream base, 1/4 cup water, cheese (reserve a pinch for garnish), remaining garlic salt, and a pinch of pepper. Bring to a simmer.

Once simmering, stir often until cheese is melted and sauce is slightly thickened, 3-5 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping mahi-mahi with sauce and garnishing with remaining cheese. Bon appétit!