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Fish Fillets with Tartar Sauce
EatingWell Test Kitchen
“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.”
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
⅓ cup all-purpose flour
½ teaspoon salt
¼ 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
1To 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.
2To prepare fish: Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
3Heat 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.
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
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.