Mahimahi Fingers with Creamy Dill Tartar Sauce
More From Oxmoor House
Amount per serving
- Calories: 285
- Fat: 10.7g
- Saturated fat: 2.5g
- Protein: 29.8g
- Carbohydrate: 15.8g
- Cholesterol: 116mg
- Iron: 5.6mg
- Sodium: 640mg
- Calories from fat: 34%
- Fiber: 0.7g
- Calcium: 61mg
- 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
- 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.
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