Pan-Fried Halibut with Cornichon 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.

Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 0.0%
  • Fat: 14.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 5.3g
  • Protein: 37.5g
  • Carbohydrate: 8.5g
  • Fiber: 1.2g
  • Cholesterol: 64mg
  • Iron: 2.6mg
  • Sodium: 737mg
  • Calcium: 124mg

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
  • Cornichon Sauce

Preparation

  1. 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. 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.
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