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Pan-Fried Halibut with Cornichon Sauce

Oxmoor House
Prep time 5 mins
Cook time 6 mins
Yield 4 servings (serving size: 1 fillet and 3 tablespoons sauce)
Cornichon Sauce is an easy variation on classic tartar sauce and is also delicious on crab cakes and fish sandwiches. Cornichons are sour pickles that are made from tiny gherkin cucumbers. You can find them next to the pickles at your supermarket.


  • 4 (6-ounce) skinless halibut fillets (about 1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 teaspoons dried thyme
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon black pepper
  • Olive oil–flavored cooking spray
  • Cornichon Sauce

Nutrition Information

  • calories 321
  • caloriesfromfat 0.0 %
  • fat 14.6 g
  • satfat 2.8 g
  • monofat 6 g
  • polyfat 5.3 g
  • protein 37.5 g
  • carbohydrate 8.5 g
  • fiber 1.2 g
  • cholesterol 64 mg
  • iron 2.6 mg
  • sodium 737 mg
  • calcium 124 mg

How to Make It

  1. Rinse fillets; pat dry, and sprinkle with salt. Combine flour and next 3 ingredients in a shallow bowl. Dredge fillets in flour mixture, shaking off excess flour.

  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add fillets; cook 3 minutes on each side or until fillets are golden brown. Serve with Cornichon Sauce.

Cooking Light Fresh Food Fast Weeknight Meals