Pan-Fried Halibut with Rémoulade

Name: Pan-Fried Halibut with Rémoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 1 teaspoon chopped capers; 1 large egg white, lightly beaten; 59 milliliters all-purpose flour; 1 Tbsp chopped fresh parsley; 1 teaspoons minced fresh garlic; 0 teaspoons garlic powder; 340 grams skinless halibut fillets; 1 teaspoons fresh lemon juice; 2 lemon wedges; 2 Tbsps reduced-fat mayonnaise; 118 milliliters panko (Japanese breadcrumbs); 0 teaspoons salt; 1 teaspoon whole-grain Dijon mustard

Pan-Fried Halibut with Rémoulade might be just the main course you are searching for. This recipe makes 2 servings with 410 calories, 38g of protein, and 14g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have mayonnaise, capers, flour, and From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

To prepare sauce, combine the first 6 ingredients.

Ingredients you will need

Sauce

Place flour in a shallow dish.

Ingredients you will need

All Purpose Flour

Place panko in another shallow dish.

Ingredients you will need

Panko

Place egg white in another shallow dish.

Ingredients you will need

Egg Whites

Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.

Ingredients you will need

Garlic Powder

Egg Whites

All Purpose Flour

Panko

Fish

Salt

Dip

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil to pan, swirling to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Serve with sauce and lemon wedges.

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Lemon Wedge

Sauce

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 1teaspoon

chopped capers 1large

egg white, lightly beaten 59milliliters

all-purpose flour 1Tbsp

chopped fresh parsley 1teaspoons

minced fresh garlic 0teaspoons

garlic powder 340grams

skinless halibut fillets 1teaspoons

fresh lemon juice 2

lemon wedges 2Tbsps

reduced-fat mayonnaise 118milliliters

panko (Japanese breadcrumbs)0teaspoons

salt 1teaspoon

whole-grain Dijon mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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 Esperto Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.