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!
From EatingWell: 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.
7 Reviews for Potato-Horseradish-Crusted Mahi-Mahi
I added some chipotle in adobe sauce for a little extra kick!
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.
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.
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.