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Potato-Horseradish-Crusted Mahi-Mahi

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (6 Ratings): 4 out of 5 stars

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1 Review

Ingredients

  1. 1 cup precooked shredded potatoes (see Note)
  2. 1 shallot, finely chopped
  3. 1 tablespoon prepared horseradish
  4. 1 teaspoon Dijon mustard
  5. 1/2 teaspoon garlic salt
  6. 1/4 teaspoon freshly ground pepper
  7. 1 1/4 pounds mahi-mahi, skin removed, cut into serving portions
  8. 4 teaspoons reduced-fat mayonnaise
  9. 1 tablespoon canola oil
  10. 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

Cooking Directions

  1. 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.
  2. 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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Average (6 Ratings): 4 out of 5 stars

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1 reviews

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  • More Difficult Than It Sounds

    lmoon2550 - February 29, 2008 06:18:24 PM PST
    This 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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