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Mahimahi Fingers with Creamy Dill Tartar Sauce Recipe

Mahimahi Fingers with Creamy Dill Tartar Sauce Recipe

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Mahimahi Fingers with Creamy Dill Tartar Sauce

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Ingredients:

Serving

1/3 cup low-fat sour cream
3 tbsp sweet pickle relish
2 tbsp light mayonnaise
1 tbsp finely chopped shallots
1 tbsp chopped fresh dill
2 tsp capers, drained and minced
1 tsp grated lemon rind
1 large egg white
1 tbsp fresh lemon juice
1 tbsp water
1/3 cup all-purpose flour
1 tbsp sesame seeds
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp canola oil, divided
1 1/2 lb mahimahi fillets, cut lengthwise into 1/2-inch-thick strips

Directions:

Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.
Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.
Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.
Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.
Heat a large nonstick skillet over medium- high heat. 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. Serve with tartar sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	312.92 Kcal (1310 kJ)
Calories from fat	98.25 Kcal
		% Daily Value*
Total Fat	10.92g	17%
Cholesterol	130.53mg	44%
Sodium	672.15mg	28%
Potassium	106.69mg	2%
Total Carbs	18.04g	6%
Sugars	4.3g	17%
Dietary Fiber	0.96g	4%
Protein	34.87g	70%
Vitamin C	2.2mg	4%
Iron	2.5mg	14%
Calcium	55.7mg	6%

Amount Per 100 g
Calories	127.03 Kcal (532 kJ)
Calories from fat	39.88 Kcal
		% Daily Value*
Total Fat	4.43g	17%
Cholesterol	52.99mg	44%
Sodium	272.85mg	28%
Potassium	43.31mg	2%
Total Carbs	7.32g	6%
Sugars	1.75g	17%
Dietary Fiber	0.39g	4%
Protein	14.16g	70%
Vitamin C	0.9mg	4%
Iron	1mg	14%
Calcium	22.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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