“I like this Mahi Mahi recipe because it is so easy, but seems like it took some effort. And it has a lot of flavor,” notes longtime quilter and self-proclaimed foodie Kathy Collins. Regarding her maker’s journey: the humble Okie by way of Iowa, Missouri, Texas and Illinois, is quick to point out, “I’ve been quilting for years, but I’m always learning new stuff.”
- 2 fillets Mahi Mahi
- 1 potato par cooked, shredded *
- 1 Tbsp horseradish
- 1 tsp Dijon mustard
- 1/2 tsp garlic salt
- 1/2 tsp Pepper
- 1 shallot minced
- 2 tsp mayo
- Mix potato, horesradish, mustard, garlic salt, pepper and shallot. Spread scant tsp mayo on each fillet. Press 1/2 of potato mixture on each fillet. Heat 1 Tbsp canola or vegetable oil in non-stick skillet on medium hi heat. Carefully place fillets, potato side down into skillet. Cook about 4 minutes or until browned without disturbing.
- Carefully place fillets, potato side down into skillet. Cook about 4 minutes or until browned without disturbing. Flip and cook about 4 more minutes or until fish is flaky. Serve with slice of lemon.
* or purchased pre-cooked, shredded.
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