Potato-Horseradish-Crusted Mahi-Mahi

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Ingredients

1 cup precooked shredded potatoes (see Note)
1 shallot, finely chopped
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
1-1/4 pounds mahi-mahi, skin removed, cut into 4 portions
4 teaspoons reduced-fat mayonnaise
1 tablespoon canola oil
1 lemon, quartered
Ingredient note: Look for precooked shredded potatoes in the refrigerated section of the produce department—near other fresh prepared vegetables.

Simple yet special enough to serve for company. Make it a meal by serving with green beans and steamed carrots tossed with dill.

Submitted by:
EatingWell EatingWell is a magazine and website devoted to bringing good taste and good health together. These All-Star recipes are reader favorites, and we’re thrilled to share them with our readers and their families.

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Make It:

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.

Clean It:

Mahi-Mahi has moderate levels of mercury. Visit the Seafood Selector to find out how much you can safely eat.

Green It:

According to Seafood Watch, Mahi Mahi caught wild in the US Atlantic is most sustainable.

Make It Fun:

Boil whole potatoes in advance and allow them to cool. They should be soft enough for your child to grate. Let your child do the first half of each potato and you do the second (so you keep their little fingers and knuckles safely away from the grater).

From www.eatingwell.com with permission. © 2007 Eating Well Inc.

Photo by Ken Burris