Unlike tartar sauce, this sauce contains honey, a sweet contrast for the dill.

Lorrie Hulston Corvin
Recipe by Cooking Light August 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a food processor; add 1/2 teaspoon salt. Process until pureed.

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  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add 3 fillets to pan; cook 3 minutes per side or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining oil and fillets; serve with sauce.

Nutrition Facts

231 calories; calories from fat 29%; fat 7.5g; saturated fat 1.8g; mono fat 3.1g; poly fat 1.7g; protein 29.7g; carbohydrates 9.2g; fiber 0.4g; cholesterol 102mg; iron 1.1mg; sodium 395mg; calcium 85mg.
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