Ingredients
4
4 servings
- •1 cup precooked shredded potatoes
- •1 shallot, chopped
- •1 teaspoon honey mustard
- •0.5 teaspoon red pepper flakes
- •0.5 teaspoon garlic salt
- •0.25 teaspoon ground black pepper
- •4 teaspoons mayonnaise
- •4 tilapia fillets
- •1 tablespoon vegetable oil
- •1 lemon, cut into wedges
Instructions
- 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.
- 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.
- Serve fish with lemon wedges.
Nutritional Facts
Per 4 servings
- Calories: 228
- Carbohydrate: 14g
- Fat: 9g
- Fiber: 2g
- Protein: 24g
- Sugar: 1g
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