Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato Horseradish Crusted Mahi-Mahi
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- #110789
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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 black pepper
1 1/4 pound mahi-mahi, skin removed, cut into serving portions
4 teaspoons reduced-fat mayonnaise
1 tablespoon 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 some 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, 4-5 minutes.
Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4-5 minutes more.
Serve with lemon wedges.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 23, 2020
I made this for my husband & he loved it! It is now part of my weekly rotation.