This one lies somewhere between Fish 'n' Chips and Fishy Potato Latkes. It's a meeting of cultures and a keeper, we think.
For two, I used 1 medium white potato and 1 small red, scrubbed and grated, then wrapped in paper toweling to squeeze out moisture. Mixed in a grated small onion and carrot, a beaten egg, spices to taste, and 1-1/2 tablespoons of flour... then arranged around my Pam-sprayed, 10-inch, oven-safe pan.
In the middle, I placed 2 frozen Mahi Mahi steaks, 6 oz. each, seasoned with pepper and garlic powder. I topped them with dijon mustard; sprayed everything with more Pam, and sprinkled on grated Pecorino Romano cheese and paprika.
Pan went onto the cooktop for about 15 minutes, medium heat. (Since I used frozen fish, it was necessary to remove building liquid with a turkey baster, to keep the potatoes from turning soggy. Juices can be sprinkled back onto the fish for serving, if desired.) Then, it went under the pre-heated broiler, set at 400 degrees, with rack lowered. It was finished in about 10 more minutes, at which time I garnished with fresh chives.
Vary anything or everything, according to your taste... and don't forget to splurge now and then, using your best EVOO. If using fresh fish, be sure to have thick fillets and press potatoes to a thinness that allows for adjusted cooking time.
Cut into quarters and serve with fresh lemon for the fish and applesauce for the potatoes.
♥-Healthy
Buon Appetito!
