Rating: 4 stars
34 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1

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Credit: Jen Causey

Recipe Summary

total:
40 mins
hands-on:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the potato in salted water until fork-tender, 8 minutes. Drain.

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  • Meanwhile, stir together the mayonnaise, horseradish, and 1 tablespoon of the lemon juice in a small bowl.

  • Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the potato, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, turning occasionally, until brown and crisp, about 10 minutes. Add the onion whites and asparagus and cook, stirring, until the vegetables are tender, about 10 minutes. Transfer to a plate.

  • Heat the remaining oil in the skillet over medium-high. Sprinkle the fish with the remaining salt and pepper. Cook, in batches, until opaque throughout, 2 to 3 minutes per side. Serve, sprinkled with the remaining lemon juice, the dill, and onion greens, with the asparagus hash and horseradish sauce on the side.

Nutrition Facts

380 calories; fat 21g; saturated fat 3g; cholesterol 70mg; sodium 600mg; protein 31g; carbohydrates 21g; sugars 6g; fiber 4g; iron 4mg; calcium 62mg.
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