Cut potatoes into 1/2" dice.

Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage seasoning into potatoes.

Spread into a single layer on their half and roast in hot oven until potatoes are fork-tender, 15-20 minutes.

Remove from oven. Potatoes will finish cooking in a later step.

While potatoes roast, prepare ingredients.

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

Quarter apple and remove core. Cut into 1/2" dice.

Combine mustard, honey, apple cider vinegar, and a pinch of salt and pepper in a mixing bowl. Set aside.

Pat halibut dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and halibut to hot pan. Sear on one side until golden brown, 2-3 minutes.

Transfer halibut to empty half of baking sheet, seared side up. Reserve pan; no need to wipe clean.

Brush or spoon half the honey-mustard mixture over halibut (reserve remaining for halibut while cooking).

Roast until halibut is firm and reaches a minimum internal temperature of 145 degrees, 5-7 minutes, spooning remaining honey-mustard mixture on fish halfway through roasting.

Return pan used to sear fish to medium heat and add 2 tsp. olive oil.

Add apples and white portions of green onions to hot pan. Stir occasionally until lightly browned, 2-3 minutes.

Add slaw, butter, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, cook until liquid is evaporated, 3-5 minutes.

Remove from burner. Carefully, add roasted potatoes, green portions of green onions, and a pinch of salt and pepper to pan and stir to combine.

Plate dish as pictured on front of card. Bon appétit!