Active time: 25 minutes
Total: 25 minutes

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.

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.

Makes 4 servings.

Per serving: 205 calories; 6 g fat (1 g sat, 3 g mono); 105 mg cholesterol; 9 g carbohydrate; 27 g protein; 1 g fiber; 311 mg sodium; 623 mg potassium.
Nutrition bonus: Selenium (74% daily value), Potassium (18% dv).

Ingredient note: Look for precooked shredded potatoes in the refrigerated section of the produce department—near other fresh prepared vegetables.

From www.eatingwell.com with permission.  © 2007 Eating Well Inc.
Photo by Ken Burris