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Ingredients
- 2 russet potatoes, scrubbed clean, grated and kept in cold water
- 2 tsp canola oil
- 4 (6 oz) trout fillets, skins on, bones removed
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- 1/2 cup plain Greek yogurt
- 3 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 2 tbsp fresh chives, finely chopped
Directions
Step 1
Squeeze grated potatoes of excess water until very dry. Mix with canola oil.
Step 2
Rub fish fillets with iSpice WellnessTM Seafood Seasoning.*
Step 3
Divide potato into 4 equal portions and spread over skinless side of fish, packing potato tightly so it doesn't fall off.
Step 4
Heat a non-stick pan over medium high heat and spray lightly with cooking spray.
Step 5
Carefully lay trout potato-side down in hot pan and cook 5 minutes until potato is browned and crispy. Flip trout on to skin and cook 5 more minutes over high heat.
Step 6
While fish is cooking, combine all ingredients for sauce and set aside.
Step 7
Serve fish hot with sauce on the side.
