Trout In Potato Crust With Horseradish Sauce
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
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
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.