Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil.

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

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

Add half the potato cooking water, 2/3 the crème fraîche (reserve remaining for crema), half the garlic pepper (reserve remaining for green beans), butter, and 1/4 tsp. salt. Mash until combined and smooth. If too thick, add additional potato cooking water, 1 tsp. at a time, until desired consistency is reached.

While potatoes boil, continue recipe.

Trim green beans, if necessary.

Finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate.

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

Place mahi-mahi onto crushed pretzels, pressing gently to adhere to one side.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

Add 1/4 cup water. Cover and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Uncover and add a pinch of salt and remaining garlic pepper.

Remove from burner.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi, pretzel-side down, to hot pan. Cook until breading crisps and 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.

In a mixing bowl, combine remaining crème fraîche, lemon juice, mustard, and honey.

Plate dish as pictured on front of card, topping mahi-mahi with crema. Bon appétit!