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

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Cooking Directions

Step 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.

Step 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.