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.

EatingWell Test Kitchen
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Ingredients

Tartar Sauce

Fish

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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.

Notes: Catfish: Look for U.S. farmed catfish--it's sustainably raised in non-polluting inland ponds and fed a mostly vegetarian diet.

Tilapia: U.S. farmed tilapia is the considered the best choice--it's raised in closed-farming systems that protect the surrounding environment. Central and South American tilapia is considered a good alternative. Avoid farmed tilapia from China and Taiwan--where the fish farming pollutes the surrounding environment.

Haddock (Scrod): To get the best choice for the environment, ask for U.S. Atlantic “hook-and-line-caught” haddock--this method causes the least damage to the sea floor and has the least by catch.

Nutrition Facts

204 calories; 11.1 g total fat; 2 g saturated fat; 47 mg cholesterol; 544 mg sodium. 265 mg potassium; 11.9 g carbohydrates; 0.3 g fiber; 1 g sugar; 13.3 g protein; 54 IU vitamin a iu; 1 mg vitamin c; 40 mcg folate; 14 mg calcium; 1 mg iron; 19 mg magnesium;