Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 2
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  • 1 star values: 0

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.

Source: EatingWell Magazine, October/November 2006




Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

203 calories; protein 27.3g; carbohydrates 9.6g; dietary fiber 1g; sugars 0.8g; fat 5.5g; saturated fat 0.7g; cholesterol 104.7mg; vitamin a iu 326.5IU; vitamin c 3.6mg; folate 12.4mcg; calcium 26.9mg; iron 1.7mg; magnesium 45.3mg; potassium 624.7mg; sodium 325.8mg.

1/2 starch, 4 lean meat