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.
- Cook the potatoes in boiling salted water until just tender. Drain well and cut into thick slices.
- Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish. Season very well.
- Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.
- Divide the potatoes between 4 plates.
- Heat 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).
- Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve. Serve with lime wedges on the side.
This recipe was included in Book#228608. June 9, 2008 --This is one fantastic recipe! And the sauce is one of the best I've ever had -- citrusy, tangy -- altogether delicious. It's the only sauce I'll ever use now for fish. It's also a versatile sauce that can be used with other dishes; for example, when I took some and spooned it over a piece of potato I said "Wow." The photo doesn't do it justice; I made the mistake of cooking the fish in a regular pan and the fish stuck to it and broke into pieces. Next time I'll be sure to use a nonstick pan. Thank you for this recipe, Jan. We all loved it!!