Cut potatoes into ½" dice. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and mince rosemary. Pat mahi-mahi dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add potatoes to hot pan and stir occasionally until lightly browned, 8-10 minutes. Add 1 tsp. olive oil, Brussels sprouts, and garlic salt. Stir occasionally until vegetables are fork-tender, 10-12 minutes. If vegetables brown too quickly, add water, 1 Tbsp. at a time, and cook until evaporated. Repeat until vegetables are cooked. Remove from burner. While vegetables cook, cook mahi-mahi.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer mahi-mahi to a plate and tent with foil. Reserve pan; no need to wipe clean.

When vegetables have finished cooking, return pan used to cook mahi-mahi to medium heat and add ½ tsp. olive oil. Add rosemary to hot pan and stir until fragrant, 30-60 seconds. Stir in apricot preserves, grainy mustard, and ¼ cup water. Bring to a boil. Once boiling, remove from burner and swirl in butter.

Plate dish as pictured on front of card, topping mahi-mahi with apricot rosemary glaze and garnishing vegetables with almonds. Bon appétit!