Potato-Horseradish-Crusted Mahi-Mahi
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 cup precooked shredded potatoes (see Note)
- 1 shallot, finely chopped
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
- 1 1/4 pounds mahi-mahi, skin removed, cut into serving portions
- 4 teaspoons reduced-fat mayonnaise
- 1 tablespoon canola oil
- 1 lemon, quartered
Nutrition Info
Per Serving
- Calories: 212 kcal
- Carbohydrates: 14 g
- Dietary Fiber: 2 g
- Fat: 5 g
- Protein: 27 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl. Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.
- Heat oil in a large nonstick skillet over medium-high heat. Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes. Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more. Serve with lemon wedges.
Yield: 4 servings
3. Still Hungry?
Simple yet special enough to serve for company - even when you're in a hurry. Make it a meal and serve with steamed carrots tossed with dill and green beans.
Notes:
Note
Look for precooked shredded potatoes in the refrigerated section of the produce department--near other fresh prepared vegetables.
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More Difficult Than It Sounds
lmoon2550 - February 29, 2008 06:18:24 PM PSTThis recipe looks easy on paper. Assembly certainly is. But I ran into huge problems trying to turn the pieces. The topping did not stick, and I could have used 3 hands! I DID use a non stick pan, but I would recommend using a little more canola, and possibly chopping the potatoes so they stick to the fish better. It tasted really nice, but it wasn't very pretty!
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