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Potato-Horseradish Crusted Mahi-Mahi

1 cup precooked shredded    potatoes
1 shallot, finely chopped
1 TBSP. prepared horseradish
1 tsp. Dijon mustard
1/2 tsp. garlic salt
1/4 tsp. ground pepper
1 1/4 lbs. mahi-mahi, skin removed
4 tsp. reduced-fat mayonnaise
1 TBSP. canola oil
1 lemon, quartered

Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl.
Cut mahi into serving size pieces.
Spread each portion of fish with 1 tsp. mayonnaise, then top with 1/4 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 fish flakes easily with a fork, 4 to 5 minutes.
Serve with lemon wedges.
Serves 4.

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