Place potatoes on a microwave-safe plate. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave. Place potatoes on prepared baking sheet, in a single layer.

Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Spray potatoes with cooking spray.

Roast in hot oven until browned and tender, 15-20 minutes.

Carefully remove from oven. Season with half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for tempura batter) and a pinch of salt.

While potatoes roast, continue recipe.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with half the black garlic seasoning (reserve remaining for sauce) and a pinch of salt.

Place a large non-stick pan over medium heat and add canola oil. Let heat, 3 minutes.

While oil heats, combine tempura mix, 1/4 cup water, and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse) in a mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of tempura 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.

Add mahi-mahi to tempura batter and gently flip to coat all over.

Working in batches if necessary, add mahi-mahi to hot pan and fry until golden-brown and mahi-mahi 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 to towel-lined plate.

Halve lemon and cut into wedges.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In another mixing bowl, combine garlic aioli, remaining black garlic seasoning, white portions of green onions, Sriracha (to taste), and a pinch of pepper. Set aside. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, garnishing potatoes with green portions of green onions and serving mahi-mahi with sauce. Squeeze lemon wedges over to taste. Bon appétit!