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Potato-Horseradish-Crusted Mahi-Mahi

October/November 2006

Your rating: None Average: 3.8 (96 votes)

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.



READER'S COMMENT:
"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...
Potato-Horseradish-Crusted Mahi-Mahi

6 Reviews for Potato-Horseradish-Crusted Mahi-Mahi

11/11/2013
Anonymous
Added some personal touches!

I added some chipotle in adobe sauce for a little extra kick!

Easy and quick
Comments
07/28/2013
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.

Comments
09/13/2012
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.

Terrific flavoring, tasted like something you would get in a nice restaurant
Comments
08/06/2011
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.

Potato Horseradish Crusted Mahi Mahi with steamed carrots and dill AND a side salad.
Comments
03/11/2011
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.

Tastes decadent
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