This fast tartar sauce comes together in just 10 minutes and makes a great topping for simple sautéed fish fillets. Serve with toasted potato wedges and coleslaw.Ingredients
Total Time: 25 minutes
1/2 cup reduced-fat mayonnaise
1 cornichon or sour gherkin pickle, chopped
1 tablespoon minced shallot
1 anchovy fillet, minced
1 teaspoon chopped capers
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
2 teaspoons lemon juice
Freshly ground pepper, to taste
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, to taste
1 pound catfish, tilapia, haddock or other white fish fillets (see Notes), cut into 4 portions
1 tablespoon extra-virgin olive oil
Cover and refrigerate the sauce (Step 1) for up to 3 days.
To prepare tartar sauce: Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper.
To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon sauce each.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1/2 starch
- 3 lean meat
- 1/2 fat
- Carbohydrate Servings