Provided by Eating Well
1. 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.
2. 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.
calories 205 carbohydrates 9 fat 6 saturated fat 1 mono unsaturated fat 3 protein 27 cholesterol 105 fiber 1 potassium 623
This recipe has been added to the following public cookbooks:
jens,
billys notable cooking,
jims cookbook,
Barbara's Cookbook,
Seafood
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | bluedaisyleaf
03/03/08 10:36 PM |
Very Good!Very Delicious! I baked it at 350 in oven for 40 mins instead of frying it. |
| ★ ★ ★ ★ ★ | DISASTER93
02/15/08 09:58 AM |
Excellent receipe,Best mahi mahi receipe I have ever tasted. It goes well with salmon bisque. |
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