INGREDIENTS
1 cup precooked shredded potatoes
1 shallot, finely chopped
1 TBSP. prepared horseradish
1 tsp. Dijon mustard
1/4 tsp. freshly ground pepper
1/2 tsp. garlic salt
1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions
4 tsp. reduced-fat mayonnaise
1 TBSP canola oil
1 lemon, quartered
DIRECTIONS
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.
Serves 4.
