Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 7

A creamy mayonnaise-based sauce balances the highly seasoned fish. If you can't find cornichons, substitute chopped dill pickle in the sauce.

David Bonom
Recipe by Cooking Light April 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.

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  • To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; sauté 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Nutrition Facts

245 calories; calories from fat 33%; fat 9.1g; saturated fat 0.7g; mono fat 2.6g; poly fat 3.3g; protein 34.8g; carbohydrates 5.9g; fiber 1.4g; cholesterol 52mg; iron 2.2mg; sodium 719mg; calcium 97mg.
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