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Fish Fillets with Tartar Sauce

  • 4servings
  • 25minutes
  • 204calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) reduced-fat mayonnaise

  2. 1 cornichon or sour gherkin pickle , chopped

  3. 1 tablespoon(s) minced shallot

  4. 1 anchovy fillet , minced

  5. 1 teaspoon(s) chopped capers

  6. 1 teaspoon(s) dried tarragon

  7. 1 teaspoon(s) chopped fresh parsley

  8. 2 teaspoon(s) lemon juice

  9. Freshly ground pepper , to taste

  10. 1/3 cup(s) all-purpose flour

  11. 1/2 teaspoon(s) salt

  12. 1/4 teaspoon(s) freshly ground pepper , to taste

  13. 1 pound(s) catfish, tilapia, haddock, or other white fish fillets (see Notes) , cut into 4 portions

  14. 1 tablespoon(s) extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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).

  3. 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.

  4. Exchanges: 1/2 starch, 3 lean meat, 1/2 fat Carbohydrate Servings: 1/2.

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