Recipe Details
Ingredients
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1cupprecooked shredded potatoes
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1shallot, chopped
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1teaspoonhoney mustard
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½teaspoonred pepper flakes
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½teaspoongarlic salt
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¼teaspoonground black pepper
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4teaspoonsmayonnaise
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4tilapia fillets
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1tablespoonvegetable oil
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1lemon, cut into wedges
Cooking Directions
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Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
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Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
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Serve fish with lemon wedges.
Cook’s Notes:
Look for precooked shredded potatoes in the grocery, or use frozen hash browns and just let them defrost.
Be gentle when flipping fish, as it can easily fall apart.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories228 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 1g |
7% |
| Cholesterol 43mg |
14% |
| Sodium 317mg |
14% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 2g |
8% |
| Total Sugars 1g |
|
| Protein 24g |
49% |
| Vitamin C 27mg |
30% |
| Calcium 62mg |
5% |
| Iron 1mg |
4% |
| Potassium 679mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
