Potato Horseradish Crusted Mahi Mahi

So Jen’s  giveaway package is on its way and the Season Premiere of Biggest Loser is on now! 

So here’s the plan.  On last seasons episode, Jillian made a good point.  In between all the commercials, just do jumping jacks.  In a 2 hour show, we could burn 300 calories!  I’ll see if I can make it – each commercial is about three minutes long!  I plan to do that for the second hour, to let my dinner digest a bit!

Okay, I know the title says Mahi Mahi, but I could not find it at any of my local grocery store!  So I had to settle for tilapia:

nice price!!

 Then came the potato-horseradish crust (recipe to follow!)

cook the first side potato crust side down

Okay, so after my breakfast flipping skills, you can see what happened to these!  But it worked out okay.  I ended up cooking the potato on both sides and cooked the fish separately, then combined them on the plate.

And then ended up with this:

with fresh green beans and a slice of sourdough bread

The verdict?  Turns out Hannah and I don’t like tilapia!  It kind of had an aftertaste, and even gave Tony a piece (he loves fish) and he thought the same thing!  So we basically ate the top!  Hannah thought it was a bit heavy on the horseradish, I thought it was perfect.

When I explained to Tony what were having, he wanted nothing to do with it!  So I made his dish seared Ahi Tuna with sesame seeds inspired from Kevin.  Tony was nice enough to share some of his with me!

sorry, the light wasn't that good in that room!

Potato-Horseradish Crusted Mahi Mahi (from EatingWell.com)

• 1 cup cooked shredded potatoes (could be store bought)
• 1 shallot, finely chopped (NOT!)
• 1 tablespoon prepared horseradish (I used 1 teaspoon since it was just me and Hannah)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic salt
• 1/4 fresh ground pepper
• 1 1/4 pound Mahi Mahi (we used 1/2 pound tilapia)
• 4 teaspoons reduced fat mayo
• 1 teaspoon canola oil
• 1 teaspoon butter
• 1 lemon (we didn’t use)

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-fourt (we used half) 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.

So I will try this again once I find the mahi mahi because I think I’ll like that!  Just about to start my jumping jacks! 

See you tomorrow!