This breakfast, brunch, or dessert-worthy cranberry coffee cake with nuts is amazingly simple to create.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 tilapia fillets |
Ingredients
- 1 cup precooked shredded potatoes
- 1 shallot, chopped
- 1 teaspoon honey mustard
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic salt
- ¼ 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.
- Look for precooked shredded potatoes in the grocery, or use frozen hash browns and just let them defrost.
- Be gentle when flipping fish, as it can easily fall apart.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 317 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
For flavor I give this 5 stars. Ease and preparation I give it 3. I met in the middle and gave it 4 stars. The only thing I did differently was to sub Dijon mustard for the honey mustard due to personal preference. That was a good move for us but where my problem came in was the flipping. I was very careful but the potato mixture refused to stay put on the fish making it a bit sloppy looking for serving. Taste wise though this is excellent.
This was delicious even though I forgot to spread the mayonnaise on the fillets. Next time I would shake some salt and pepper on the fish and double the amount of garlic salt.