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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup reduced-fat mayonnaise |
1/4 cup fat-free sour cream |
1 tablespoon creole mustard (such as zatarain's) |
2 teaspoons fresh lime juice |
1/2 teaspoon cajun seasoning |
cooking spray |
1 tablespoon canola oil |
1/2 cup all-purpose flour |
1/4 teaspoon freshly ground black pepper |
1/2 cup lager-style beer |
1 1/2 tablespoons creamy mustard blend (such as dijonnaise) |
1 tablespoon fresh lime juice |
2 large egg whites |
1 large egg |
2/3 cup panko (japanese breadcrumbs) |
1/3 cup unsalted pumpkinseed kernels, toasted |
1 teaspoon ground cumin |
1/2 teaspoon ground chipotle chile pepper |
1 pound halibut or other lean white fish fillets (such as cod or pollack), cut into 4 x 1-inch pieces (about 12 pieces) |
1/4 teaspoon kosher salt |
4 lime wedges |
Directions:
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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