Unlike tartar sauce, this sauce contains honey, a sweet contrast for the dill.
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
How to Make It
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.
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