Mahimahi Fingers with Creamy Dill Tartar Sauce

Oxmoor House
4 servings (serving size: 4 fish strips and 2 tablespoons tartar sauce)


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1/3 cup low-fat sour cream
3 tablespoons sweet pickle relish
2 tablespoons light mayonnaise
1 tablespoon finely chopped shallots
1 tablespoon chopped fresh dill
2 teaspoons capers, drained and minced
1 teaspoon grated lemon rind
1 large egg white
1 tablespoon fresh lemon juice
1 tablespoon water
1/3 cup all-purpose flour
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon canola oil, divided
1 1/2 pounds mahimahi fillets, cut lengthwise into 1/2-inch-thick strips


Prep: 15 Minutes
Cook: 17 Minutes

Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.

Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.

Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.

Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.

Heat a large nonstick skillet over medium- high heat. Add 1 1/2 teaspoons oil and half of fish; cook 4 minutes on each side or until browned. Repeat procedure with remaining oil and fish. Serve with tartar sauce.

Created date

March 2010

Nutritional Information

Calories 285
Fat 10.7 g
Satfat 2.5 g
Protein 29.8 g
Carbohydrate 15.8 g
Cholesterol 116 mg
Iron 5.6 mg
Sodium 640 mg
Caloriesfromfat 34 %
Fiber 0.7 g
Calcium 61 mg