Cut each potato into 8 wedges.

Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic pepper, and a pinch of salt. Massage oil, garlic pepper, and salt into potatoes.

Spread into a single layer and roast in hot oven until slightly browned, 10-15 minutes.

Potatoes will finish cooking in a later step.

While potatoes roast, continue recipe.

If necessary, peel husk off corn.

Mince pickles.

Trim and thinly slice green onions.

In a mixing bowl, combine mayonnaise, pickles, half the green onions (reserve remaining for garnish), and 1/2 tsp. water. Set aside.

Halve mahi-mahi and pat dry. Season all over with a pinch of salt and pepper.

Carefully remove baking sheet from oven. Flip potato wedges and push to one side. Baking sheet will be hot! Use a utensil.

Add corn to empty space and top with 2 tsp. olive oil and a pinch of pepper. Roll corn to coat in oil.

Roast again until potatoes are golden brown and corn is tender, 10-15 minutes.

While vegetables cook, continue recipe.

Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.

While oil heats, line a plate with a paper towel.

Combine tempura mix, 1/4 cup water, and a pinch of pepper in another mixing bowl. Stir until a thin batter forms, like pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

After 5 minutes, 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.

Working in batches, dip fish in tempura batter, coating completely. Transfer fish to hot oil and fry until golden all over and fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Gently transfer fish to towel-lined plate.

Plate dish as pictured on front of card, topping fish with remoulade and remaining green onions. Slather corn with garlic butter. Bon appétit!