Catfish with Dill Sauce

Unlike tartar sauce, this sauce contains honey, a sweet contrast for the dill.

Yield:

6 servings (serving size: 1 fillet and about 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 1.8 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 29.7 g
Carbohydrate 9.2 g
Fiber 0.4 g
Cholesterol 102 mg
Iron 1.1 mg
Sodium 395 mg
Calcium 85 mg

Ingredients

3/4 cup fat-free sour cream
1/2 cup fresh parsley leaves
1/2 cup fresh dill
1/2 cup chopped green onions
3 tablespoons rice vinegar
1 tablespoon honey
1 garlic clove, chopped
3/4 teaspoon salt, divided
1 tablespoon vegetable oil, divided
6 (6-ounce) catfish fillets
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 7 ingredients in a food processor; add 1/2 teaspoon salt. Process until pureed.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add 3 fillets to pan; cook 3 minutes per side or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining oil and fillets; serve with sauce.

Note:

Lorrie Hulston Corvin,

August 2006