This fast tartar sauce comes together in just 10 minutes and makes a great topping for simple sautéed fish fillets. Serve with toasted potato wedges and coleslaw.
Ingredients
Tartar Sauce
½ cup reduced-fat mayonnaise
1 cornichon or sour gherkin pickle, chopped
1 tablespoon minced shallot
1 anchovy fillet, minced
1 teaspoon chopped capers
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
2 teaspoons lemon juice
Freshly ground pepper to taste
Fish
⅓ cup all-purpose flour
½ teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound catfish, tilapia, haddock or other white fish fillets (see Notes), cut into 4 portions
1 tablespoon extra-virgin olive oil
Directions
To prepare tartar sauce: Combine mayonnaise, cornichon (or sour gherkin pickle), shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper.
To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon sauce each.
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