1 cup precooked shredded potatoes,
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
Method of Preparation:
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 on both sides, then place into a 350 degrees F oven until internal temperature is 145 degrees F. Serve with lemon wedges.
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