So Jen’s giveaway package is on its way and the Season Premiere of Biggest Loser is on now!
So here’s the plan. On last seasons episode, Jillian made a good point. In between all the commercials, just do jumping jacks. In a 2 hour show, we could burn 300 calories! I’ll see if I can make it – each commercial is about three minutes long! I plan to do that for the second hour, to let my dinner digest a bit!
Okay, I know the title says Mahi Mahi, but I could not find it at any of my local grocery store! So I had to settle for tilapia:
Then came the potato-horseradish crust (recipe to follow!)
Okay, so after my breakfast flipping skills, you can see what happened to these! But it worked out okay. I ended up cooking the potato on both sides and cooked the fish separately, then combined them on the plate.
And then ended up with this:
The verdict? Turns out Hannah and I don’t like tilapia! It kind of had an aftertaste, and even gave Tony a piece (he loves fish) and he thought the same thing! So we basically ate the top! Hannah thought it was a bit heavy on the horseradish, I thought it was perfect.
When I explained to Tony what were having, he wanted nothing to do with it! So I made his dish seared Ahi Tuna with sesame seeds inspired from Kevin. Tony was nice enough to share some of his with me!
Potato-Horseradish Crusted Mahi Mahi (from EatingWell.com)
- 1 cup cooked shredded potatoes (could be store bought)
- 1 shallot, finely chopped (NOT!)
- 1 tablespoon prepared horseradish (I used 1 teaspoon since it was just me and Hannah)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic salt
- 1/4 fresh ground pepper
- 1 1/4 pound Mahi Mahi (we used 1/2 pound tilapia)
- 4 teaspoons reduced fat mayo
- 1 teaspoon canola oil
- 1 teaspoon butter
- 1 lemon (we didn’t use)
- 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-fourt (we used half) 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.
So I will try this again once I find the mahi mahi because I think I’ll like that! Just about to start my jumping jacks!
See you tomorrow!