Pan-Fried Halibut with Cornichon Sauce

Pan-Fried Halibut with Cornichon Sauce Recipe
Oxmoor House
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.

Yield:

4 servings (serving size: 1 fillet and 3 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 6 Minutes

Nutritional 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

Ingredients

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

Preparation

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,

Oxmoor House

March 2010
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