Mahimahi Fingers with Creamy Dill Tartar Sauce

Yield: 4 servings (serving size: 4 fish strips and 2 tablespoons tartar sauce)
Recipe from Oxmoor House

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Nutritional Information

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


  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.
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