4 servings (serving size: 4 fish strips and 2 tablespoons tartar sauce)
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
How to Make It
Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.
Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.
Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.
Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.
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
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