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.
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.
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.
Kayıtlar
