Thursday, July 7, 2011
crispy fish with lemon-dill sauce
This dish was exactly what I expected and was delicious. This was the first time I used an actual broiler pan (there was a brand new one in my new cupboard!) and what a difference. The fish was so crispy and delicious. Great sauce, too.
crispy fish with lemon-dill sauce (Cooking Light Magazine, April 2010)
2 large egg whites, lightly beaten
1 cup panko
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod fillets (I used boneless, skinless tilapia)
1 teaspoon black pepper
1/2 teaspoon salt
cooking spray
1/4 cup canola mayonnaise (I used light)
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
lemon wedges
Preheat broiler.
Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with salt and pepper. Dip each fillet in egg white then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
Combine mayo, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
What I have to say- I made chicken the same way as the fish for our non-fish loving children. The kids enjoyed it!
Labels:
seafood
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