Potato-Horseradish-Crusted Mahi-Mahi

From EatingWell: October/November 2006 — Subscribe Now!

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.

Potato-Horseradish-Crusted Mahi-Mahi Recipe

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

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 4 portions
4 teaspoons reduced-fat mayonnaise
1 tablespoon canola oil
1 lemon, quartered

Preparation

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.

Tips & Notes

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

Nutrition

Per serving: 205 calories; 6 g fat (1 g sat, 3 g mono); 105 mg cholesterol; 9 g carbohydrates; 27 g protein; 1 g fiber; 311 mg sodium; 623 mg potassium.

Nutrition Bonus: Selenium (74% daily value), Potassium (18% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 very lean meat