Potato Horseradish Crusted Mahi Mahi
Mahi mahi fillets crusted with potatoes and horseradish, pan-fried until crisp and golden.
Servings 4 servings
Ingredients
- 1 cup precooked shredded potatoes (see note)
- 1 shallot (finely chopped)
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground pepper
- 1 ¼ pounds mahi-mahi (skin removed; cut into 4 portions)
- 4 teaspoons reduced-fat mayonnaise
- 1 tablespoon canola oil
- 1 lemon (quartered)
Instructions
- Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl. Spread each portion of fish with one 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.
Notes
Look for pre-cooked shredded potatoes in the refrigerated section of the produce department—near other fresh prepared vegetables.
