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Potato-Crusted Red Snapper

Photo: Karry Hosford
Yield 4 servings (serving size: 1 fillet)
Use snapper, cod, orange roughy, or any other white fish in this recipe. Thin, flat fillets work best. The potato crust is first browned over medium-high heat in a skillet, then the fish finishes cooking in a moderate oven to ensure that it stays moist.

Ingredients

  • 1 cup shredded peeled potato
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) red snapper or other firm white fish fillets
  • 4 teaspoons olive oil, divided
  • Lemon wedges

Nutrition Information

  • calories 234
  • caloriesfromfat 26 %
  • fat 6.8 g
  • satfat 1.1 g
  • monofat 1.5 g
  • polyfat 3.4 g
  • protein 34.3 g
  • carbohydrate 6.9 g
  • fiber 0.7 g
  • cholesterol 60 mg
  • iron 0.6 mg
  • sodium 380 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 375º.

  2. Combine potato, horseradish, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.