Potato-Horseradish-Crusted Mahi-Mahi

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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
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. 4 servings

  2. 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.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
195
Carbohydrates
9g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
27g
Cholesterol
103mg
Dietary Fiber
1g
Potassium
623mg
Sodium
325mg
Added Sugars
0g
Exchanges
1/2 starch
4 very lean meat
Carbohydrate Servings
1/2
Selenium (74% daily value)
Potassium (18% dv).

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