1/1 Photo of Pan-Fried Fish on Potato, Horseradish and Lime Salad
Any firm white fish will do for this recipe. Snapper or shark is especially good. Use bottled horseradish if you can’t get fresh but make sure it’s a hot sharp one, not a creamy mild one. Aussie tablespoons contain 4 teaspoons.
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- 1Cook the potatoes in boiling salted water until just tender. Drain well and cut into thick slices.
- 2Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish. Season very well.
- 3Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.
- 4Divide the potatoes between 4 plates.
- 5Heat a little extra olive oil in a medium hot pan and cook the fish until just done (all this depends on the thickness of your fillets).
- 6Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve. Serve with lime wedges on the side.
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Nutritional Facts for Pan-Fried Fish on Potato, Horseradish and Lime Salad
Serving Size: 1 (440 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 536.4
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 2.8 g
- Cholesterol 110.0 mg
- Sodium 170.0 mg
- Total Carbohydrate 38.2 g
- Dietary Fiber 4.7 g
- Sugars 1.8 g
- Protein 50.0 g
The following items or measurements are not included: