Halibut Fish Sticks With Dill-caper Tartar Sauce

Name: Halibut Fish Sticks With Dill-caper Tartar Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps drained capers; 2 Tbsps finely chopped cornichons or dill pickles plus 1 Tbsp pickle juice from jar; 1 large egg; 2 Tbsps chopped fresh chives; 3 Tbsps chopped fresh dill; 680 grams 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips; 118 milliliters mayonnaise; 3 Tbsps olive oil, divided; 296 milliliters panko (Japanese breadcrumbs)

Halibut Fish Sticks With Dill-caper Tartar Sauce is a dairy free and pescatarian main course. This recipe serves 1. This recipe covers 58% of your daily requirements of vitamins and minerals. One serving contains 2126 calories, 144g of protein, and 143g of fat. Head to the store and pick up capers, egg, mayonnaise, and a few other things to make it today. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.

Ingredients you will need

Tartar Sauce

Pepper

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Bowl

Spread panko on plate.

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Spread

Panko

Whisk egg in small bowl.

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Egg

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Whisk

Bowl

Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.

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Salt And Pepper

Panko

Shake

Fish

Egg

Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total.

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Fish

Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.

Ingredients you will need

Tartar Sauce

Fish

Cooking Oil

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

2Tbsps

drained capers 2Tbsps

finely chopped cornichons or dill pickles plus 1 Tbsp pickle juice from jar 1large

egg 2Tbsps

chopped fresh chives 3Tbsps

chopped fresh dill 680grams

3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips 118milliliters

mayonnaise 3Tbsps

olive oil, divided 296milliliters

panko (Japanese breadcrumbs)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.