Crispy Fish with Lemon-Dill Sauce Menu
Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia.
1. Preheat broiler to high.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state's Columbia Valley ($12) does all that with a touch of fruit. —Sara Schneider
Cooking Light OCTOBER 2013
Crispy Fish with Lemon-Dill Sauce
Heat a large nonstick skillet over medium-high heat. Cut 2 large zucchini diagonally into 1/2-inch thick slices/ Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini. 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 5 minutes or until browned.
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