1. Rinse kale and remove thick ribs (we recommend folding each leaf in half and cutting along the rib). Chop or tear kale into bite-sized pieces and place in a large bowl. Toss kale in juice of Meyer lemon (1+ Tbsp) and about 1 Tbsp olive oil. Set aside to allow kale to soften while you prepare the rest of the meal.
2. Preheat oven to 400F. Peel turnip and potato and chop into 1” pieces. Place in a large pot and cover with water by 2 inches. Bring to boil over high heat, then reduce to simmer for about 15 minutes, until easily pierced with fork. While boiling, prepare fish.
3. Place mahi filets on a lined and/or greased baking sheet. Drizzle each filet with olive oil, then sprinkle with salt and pepper. Rinse and finely chop parsley and chives. Evenly spread chopped parsley, chives, and half of pecan pieces (1/8 c) on fish. Squeeze juice of 1/2 lemon over fish top pings. Bake 10-12 min until fish easily flakes.
4. When potatoes and turnips are cooked, remove from heat and drain. Mash with potato masher or fork. Stir in 1 pat of butter, 1 tsp of horseradish (or to taste), and salt and pepper to taste. Plate potato-turnip mash with baked mahi and remaining lemon. To make a lemon garnish (as seen in photo), cut a thin round from lemon. Slice almost in half, leaving 1/4-1/2” attached on one side. Twist cut ends in opposite directions and place on fish.
5. To finish salad, rinse kumquats and slice thinly, removing seeds (peel is edible). Toss kale again to redistribute dressing, then top with kumquat slices and remaining pecan pieces (about 1/8 c).
1. Preheat oven to broil. Slice mango lengthwise along the flat seed, repeat on other side of seed. Cut crisscross pattern into mango flesh, leaving peel intact. Place mango on baking sheet (peel side down) and sprinkle with 1 Tbsp brown sugar. Broil 5-7 min until caramelized and warmed through.