Potato-Horseradish-Crusted Mahi-Mahi

Potato-Horseradish-Crusted Mahi-Mahi

7 Reviews
From: EatingWell Magazine, October/November 2006

Simple yet special enough to serve for company—even when you're in a hurry. Make it a Meal: Serve with steamed carrots tossed with dill and green beans.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1¼ pounds mahi-mahi, skin removed, cut into 4 portions
  • 4 teaspoons reduced-fat mayonnaise
  • 1 tablespoon canola oil
  • 1 lemon, quartered


  • Active

  • Ready In

  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.
  • Note: Look for precooked shredded potatoes in the refrigerated section of the produce department—near other fresh prepared vegetables.

Nutrition information

  • Per serving: 203 calories; 5 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 27 g protein; 12 mcg folate; 105 mg cholesterol; 1 g sugars; 0 g added sugars; 326 IU vitamin A; 4 mg vitamin C; 27 mg calcium; 2 mg iron; 326 mg sodium; 625 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 4 lean meat

Reviews 7

February 10, 2015
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By: EatingWell User
Fabulous dish - easy and elegant I've made this three times now with good, fresh mahi-mahi, and all three times it's been restaurant worthy. It is both impressive looking and absolutely delicious with flavors that really pop. I actually preheat my over to 400F. Then I cook the fish, potato side down in a little oil on the stovetop for 4 minutes. Once browned, I carefully turn the fish and pop into the over for 12-15 minutes. Perfect every time! Pros: quick, easy, healthful
November 11, 2013
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By: EatingWell User
Added some personal touches! I added some chipotle in adobe sauce for a little extra kick! Pros: Easy and quick Cons: None
July 28, 2013
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By: chainomad
Good! I dropped the mayo to 1/2tsp and made my own shredded potatoes from instructions in the comments here (diabetic). I bet it would be good using halibut too. Thoroughly enjoyed it.
September 13, 2012
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By: EatingWell User
Amazing! This as very easy to make. I followed instructions exactly as is and the flavorings were really terrific. I added a little sea salt to both sides of the fish before pressing the potato part on but other than that - no changes. My husband said this was his favorite thing I have ever made! (and I try a LOT of different recipes). Both kids loved it too. I used Hake fish but any white fish would do. Will definitely make again. Pros: Terrific flavoring, tasted like something you would get in a nice restaurant Cons: Hard to flip without the potato part falling apart.
August 06, 2011
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By: gapgrl94
One of the best! This recipe was fabulous! A bit tricky to flip over but the end result was just great. It was bursting with flavor. I served it with steamed carrots and dill AND a side salad. So healthy, filling and delicious.
March 11, 2011
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By: m.carlson-smith
Fish and chips all in one! I LOVE this recipe. It tastes decadent, sort of like fish and chips, yet it's much better for you. I've made it many times for my family, and even the 3 year old loves it. I use frozen hash browns and just let them defrost instead of buying the ones in the refrigerated section of the store, and I use tilapia instead of mahi mahi. Both of those substitutions work well for me. You do have to be very gentle when flipping the fish over in the pan, and follow the recipe's instructions of letting it cook longer on the "potato" side first, otherwise the whole thing falls apart. It still tastes good, but it's not nearly as pretty. It's well worth the effort, though. This is one of my go-to fish dishes. Pros: Tastes decadent Cons: Can be tricky to keep the fish and topping in one piece
February 23, 2010
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By: EatingWell User
This was delicious! Very quick and easy and horseradish gave it a bite, but was not overpowering. I used frozen Mahi Mahi from the seafood freezer of my grocery store and thawed it overnight in the refrigerator. I highly recommend this. My non-fish-loving daughter asked if I could use the same preparation with chicken because she thought it looked really good. Not sure how that would turn out though.
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