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EatingWell Test Kitchen
“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.”
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
1Combine 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.
2Heat 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.