Contents of your meal kit:
mahi mahi
sweet potato
white pepper spice blend
balsamic vinaigrette base
mixed greens
olive tapenade
parsley
Cookware needed: medium to large nonstick skillet with a lid, salad bowl
Finishing steps:
- Cut the sweet potato crosswise into 1-inch rounds. Arrange in a single layer in a nonstick skillet with a lid. Add enough water to come about halfway up the potatoes and add a good glug of olive oil. Bring to a boil over high heat, then cover and reduce heat to medium. Cook for about 10 minutes, or until the water evaporates.
- When water has evaporated, uncover and cook about 2 minutes to lightly brown the underside. Reduce heat to low, flip the potatoes, cover, and cook for an additional 5 minutes. If the bottom has browned and the tip of a knife can easily be inserted into the potatoes, they are done. Continue to cook for up to 5 minutes longer if needed. Once done, remove potatoes from the pan, sprinkle with salt, and cover with foil to keep warm.
- Wipe out the skillet, add a small amount of oil, and heat again over med-high heat. Season both sides of fish with white pepper spice blend and salt. When oil is hot, add fish and cook 3-5 minutes per side, or until cooked through.
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide fish and potatoes between plates. Top the potatoes with the olive tapenade and parsley. Serve the salad on the side.