Monday, December 10, 2012

potato-horseradish crusted tilapia

Sunday night dinner was a mix between light and heavy...a potato-horseradish crusted tilapia with rice pilaf & bacon-roasted brussel sprouts (a house-favorite).

Ingredients (for 2):
1 lb tilapia filets, separated into 4 pieces (or mahi mahi or haddock)
2 potatoes
1 shallot, minced
2 cloves garlic, minced
Salt & pepper
1 tbs horseradish
1 tsp dijon mustard
4 tbs light mayonnaise
1 tbs canola oil

1. Prepare potatoes by boiling, cooling, and shredding into a bowl. 

2. Add in shallot, garlic, salt & pepper to taste, horseradish & dijon mustard. Mix.

3. If making sides, now would be the time! This is where I whipped up the 20-minute rice pilaf and T worked on the bacon for the brussel sprouts.

4. Place 1 tbs of mayonnaise on each section of filet, spread to coat.

5. Spoon the potato mixture evenly onto the tilapia and push in to form a crust. Heat 1 tbs canola oil on med-high in a non-stick pan.

6. Place fish potato-side down into the oil. Coat top-side of tilapia in leftover mayonnaise and sprinkles of salt & pepper. Cook for 5 minutes before carefully turning over.

7. Flip over and turn range down to medium heat, continue to cook for 5 minutes, or until flaky on the inside.

8. Plate & enjoy with a squeeze of lemon!
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