Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil. Form a foil pouch around garlic. Place pouch directly on oven rack, opening-side up.

Roast in hot oven until garlic is tender, 15-20 minutes.

While garlic roasts, peel carrot, halve lengthwise, and cut into 1/2” half-moons.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Peel potatoes, if desired, and cut into large chunks.

Thinly slice chives.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with half the blackening seasoning (reserve remaining for sauce).

Carefully remove garlic from oven. Remove from foil and mash. Garlic will be hot! Use caution.

Bring a medium pot with potato chunks and 1 tsp. salt covered by water to a boil.

Once boiling, cook until fork tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

Add half the mashed garlic (reserve remaining for sauce), half the cream base (reserve remaining for sauce), half the butter (reserve remaining for carrots), 1/4 tsp. salt, and a pinch of pepper.

Mash until combined. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

While potatoes cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

Uncover and add remaining butter, honey, 1/4 tsp. salt, and 1 tsp. lemon juice (reserve remaining for sauce). Stir often until carrots are coated, 1-2 minutes.

Remove from burner.

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.

Transfer mahi-mahi to a plate. Wipe pan clean and keep over medium heat.

Add remaining cream base, remaining blackening seasoning, and remaining mashed garlic to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir often until sauce is slightly thickened, 2-3 minutes.

Remove from burner. Stir in 1 tsp. lemon juice until combined.

Plate dish as pictured on front of card, topping mahi-mahi with sauce and chives. Squeeze lemon wedges over to taste. Bon appétit!