Tasty Tuesday - Potato-Horseradish-Crusted Mahi-Mahi

INGREDIENTS

1 cup precooked shredded potatoes, (see Note)

1 shallot, finely chopped

1 Tbsp prepared horseradish

1 tsp Dijon mustard

1/2 tsp garlic salt

1/4 tsp freshly ground pepper

1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions

4 tsp reduced-fat mayonnaise

1 Tbsp canola oil

1 lemon, quartered

COOKING DIRECTIONS

Step 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.

Step 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.

RECIPE TIPS

Note: Look for pre-cooked shredded potatoes in the refrigerated section of the produce department, near other freshly prepared vegetables.