Potato-Horseradish-Crusted Mahi-Mahi

3.8 (118)
Potato-Horseradish-Crusted Mahi-Mahi

Simple yet special enough to serve for company - even when you're in a hurry. Make it a Meal: Serve with steamed carrots tossed with dill and green beans.

Yield: 4 servings
Active Time: 25
Total Time: 25


  • 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


  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.

Tips & Notes

  • Note: Look for precooked shredded potatoes in the refrigerated section of the produce department--near other fresh prepared vegetables.


Nutrition Per Serving

calories 205
fat 6 g (1 g sat, 3 g mono)
cholesterol 105 mg
carbohydrates 9 g
protein 27 g
fiber 1 g
sodium 311 mg
potassium 623 mg

Nutrition Bonus Selenium (74% daily value), Potassium (18% dv).

Carbohydrate Serving 1/2

Exchanges 1/2 starch, 4 very lean meat

From EatingWell October/November 2006