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

While potatoes microwave, mince half the pickles (reserve remaining whole for sandwich).

Stem dill. Tear leaves into pieces.

In a mixing bowl, combine minced pickles, dill (to taste), mayonnaise, lemon juice, and a pinch of pepper. Set aside.

Carefully remove potatoes 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, half the Cajun seasoning (to taste; reserve remaining for mahi-mahi), 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.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with remaining Cajun seasoning (use less if spice-averse) and a pinch of salt and pepper.

Evenly spread panko on a plate. Place mahi-mahi onto plate with panko and flip until coated on both sides, pressing gently to adhere.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns to hot pan, cut-side down, and toast until golden-brown, 1-2 minutes.

Transfer buns to another plate. Keep pan over medium heat and add 2 Tbsp. olive oil.

Add mahi-mahi to hot pan and 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 cheese, mahi-mahi, tartar sauce, reserved whole pickles, and top bun. Bon appétit!