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Mahimahi Fingers with Creamy Dill Tartar Sauce

Prep time 15 mins
Cook time 17 mins
Yield 4 servings (serving size: 4 fish strips and 2 tablespoons tartar sauce)

Ingredients

  • 1/3 cup low-fat sour cream
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons light mayonnaise
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons capers, drained and minced
  • 1 teaspoon grated lemon rind
  • 1 large egg white
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1/3 cup all-purpose flour
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 tablespoon canola oil, divided
  • 1 1/2 pounds mahimahi fillets, cut lengthwise into 1/2-inch-thick strips

Nutrition Information

  • calories 285
  • fat 10.7 g
  • satfat 2.5 g
  • protein 29.8 g
  • carbohydrate 15.8 g
  • cholesterol 116 mg
  • iron 5.6 mg
  • sodium 640 mg
  • caloriesfromfat 34 %
  • fiber 0.7 g
  • calcium 61 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.

  2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.

  3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.

  4. Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.

  5. Heat a large nonstick skillet over medium- high heat. Add 1 1/2 teaspoons oil and half of fish; cook 4 minutes on each side or until browned. Repeat procedure with remaining oil and fish. Serve with tartar sauce.

Oxmoor House Healthy Eating Collection