Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-fat mayonnaise

  2. 1/4 cup fat-free sour cream

  3. 1 tablespoon Creole mustard (such as Zatarain's)

  4. 2 teaspoons fresh lime juice

  5. 1/2 teaspoon Cajun seasoning

  6. Cooking spray

  7. 1 tablespoon canola oil

  8. 1/2 cup all-purpose flour

  9. 1/4 teaspoon freshly ground black pepper

  10. 1/2 cup lager-style beer

  11. 1 1/2 tablespoons creamy mustard blend (such as Dijonnaise)

  12. 1 tablespoon fresh lime juice

  13. 2 large egg whites

  14. 1 large egg

  15. 2/3 cup panko (Japanese breadcrumbs)

  16. 1/3 cup unsalted pumpkinseed kernels, toasted

  17. 1 teaspoon ground cumin

  18. 1/2 teaspoon ground chipotle chile pepper

  19. 1 pound halibut or other lean white fish fillets (such as cod or pollack), cut into 4 x 1-inch pieces (about 12 pieces)

  20. 1/4 teaspoon kosher salt

  21. 4 lime wedges

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients in a small bowl, stirring with a whisk. Cover and chill.

  2. Preheat oven to 425°.

  3. Coat a baking sheet with cooking spray, and spread evenly with oil; heat in oven 12 minutes.

  4. Combine flour and black pepper in a shallow dish. Combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg in a shallow dish; stir with a whisk until foamy. Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor; pulse 20 times or until coarse crumbs form. Place panko mixture in a shallow dish.

  5. Sprinkle fish evenly with salt. Working with one piece at a time, dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture until completely covered.

  6. Remove preheated baking sheet from oven; place fish on pan, and return to oven. Bake at 425° for 15 minutes or until fish flakes easily with fork, turning once. Serve immediately with sauce and lime wedges.

  7. Sustainable Choice: If Pacific halibut is not available, you can use Alaskan pollack and U.S. Pacific cod as alternatives.


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