Recipe courtesy of EatingWell.com
1 cup precooked shredded potatoes
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 Tablespoons reduced-fat mayonnaise
1 Tablespoon canola oil
1 lemon, quartered
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.
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.
Adapted from SimplyRecipes.com
1 pound fresh asparagus spears (the thicker the better)
2 Tablespoons olive oil
Preheat the oven to 500 degrees. Rinse clean the asparagus. Chop off the tough ends and discard. Put the asparagus in a gallon sized zipper bag. Pour in 2 Tablespoons olive oil. Zip the bag and shake until asparagus are lightly coated in olive oil. Lay the asparagus out in a single layer in a baking dish. Sprinkle with salt, pepper, and garlic powder to taste. Place pan in the oven and roast approximately 10 minutes, until lightly browned and tender.