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.
Breaded Fish Sandwiches with Mint-Caper Tartar Sauce
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.
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Total: 28 Minutes
- Calories: 413
- Fat: 11.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 2.4g
- Protein: 39.3g
- Carbohydrate: 35.7g
- Fiber: 2.1g
- Cholesterol: 127mg
- Iron: 4.1mg
- Sodium: 678mg
- Calcium: 99mg
- 2 tablespoons canola mayonnaise
- 2 tablespoons low-fat sour cream
- 1 tablespoon capers, chopped
- 1 tablespoon finely chopped fresh mint
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon red wine vinegar
- 3/8 teaspoon freshly ground black pepper, divided
- 1 medium Vidalia onion, thinly sliced
- 3 cups ice water
- 1/4 teaspoon salt
- 4 (6-ounce) square-cut mahimahi fillets
- 1/4 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons olive oil
- 4 (1 1/2-ounce) Kaiser rolls, halved and toasted
- 8 thin tomato slices
- 1. Preheat oven to 350°.
- 2. Combine first 6 ingredients in a small bowl; stir in 1/8 teaspoon pepper. Set tartar sauce aside.
- 3. Combine onion and ice water; soak 20 minutes. Drain on paper towels.
- 4. 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.
- 5. 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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