Mahimahi Fingers with Creamy Dill Tartar Sauce

Name: Mahimahi Fingers with Creamy Dill Tartar Sauce
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil, divided; 2 teaspoons capers, drained and minced; 1 large egg white; 79 milliliters all-purpose flour; 1 Tbsp chopped fresh dill; 1 teaspoons garlic powder; 1 Tbsp fresh lemon juice; 1 teaspoon grated lemon rind; 2 Tbsps light mayonnaise; 79 milliliters low-fat sour cream; 680 grams mahimahi fillets, cut lengthwise into 1/2-inch-thick strips; 1 teaspoons paprika; 1 teaspoons salt; 1 Tbsp sesame seeds; 1 Tbsp finely chopped shallots; 3 Tbsps sweet pickle relish; 1 Tbsp water

Mahimahi Fingers with Creamy Dill Tartar Sauce might be just the main course you are searching for. This pescatarian recipe serves 4. One serving contains 292 calories, 35g of protein, and 9g of fat. Head to the store and pick up canolan oil, mayonnaise, lemon rind, and From preparation to the plate, this recipe takes approximately 32 minutes.

Instructions

Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.

Equipment you will use

Whisk

Bowl

Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.

Ingredients you will need

Lemon Juice

Egg Whites

Water

Equipment you will use

Whisk

Bowl

Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.

Ingredients you will need

All Purpose Flour

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Whisk

Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.

Ingredients you will need

Egg Whites

All Purpose Flour

Fish

Dip

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Paper Towels

Heat a large nonstick skillet over medium- high heat.

Equipment you will use

Frying Pan

Add 1 1/2 teaspoons oil and half of fish; cook 4 minutes on each side or until browned. Repeat procedure with remaining oil and fish.

Ingredients you will need

Fish

Cooking Oil

Serve with tartar sauce.

Ingredients you will need

Tartar Sauce

Equipment

Ingredients

Servings:

1Tbsp

canola oil, divided 2teaspoons

capers, drained and minced 1large

egg white 79milliliters

all-purpose flour 1Tbsp

chopped fresh dill 1teaspoons

garlic powder 1Tbsp

fresh lemon juice 1teaspoon

grated lemon rind 2Tbsps

light mayonnaise 79milliliters

low-fat sour cream 680grams

mahimahi fillets, cut lengthwise into 1/2-inch-thick strips 1teaspoons

paprika 1teaspoons

salt 1Tbsp

sesame seeds 1Tbsp

finely chopped shallots 3Tbsps

sweet pickle relish 1Tbsp

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.