What Makes It Great: Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.
Combine first 6 ingredients in a small bowl; stir in 1/8 teaspoon pepper. Set tartar sauce aside.
Combine onion and ice water; soak 20 minutes. Drain on paper towels.
Sprinkle remaining 1/4 teaspoon pepper and 1/4 teaspoon salt evenly over fish. Place flour in a shallow dish; place egg whites in another dish. Place panko in another. Dredge both sides of fish in flour; dip in egg white, and dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until browned. Place fish on a baking sheet. Bake at 350° for 6 minutes or until fish flakes easily when tested with a fork.
Spread about 4 teaspoons mint mixture on bottom half of each bun. Top each with 1 fish fillet. Arrange onion evenly over fish; top with 2 tomato slices and top half of bun.
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These were good; I used halibut because we prefer it. I think the rolls were a bit overwhelming. Next time would just use hamburger buns. I liked the sweet onion prep. And the sauces was good but had to make a traditional tartar sauce as well because DD won't eat capers. Served with baked fries and a fruit salad.
I used sturdy looking kaiser rolls and they stayed together alright, but I thought the taste was somewhat bland. The sauce by itself was great, but was hidden in the sandwich it seemed. I think I'll make the sauce again but need to change the application a little bit. Maybe thinner fish fillets? Skip the sandwich aspect all together?