Breaded Fish Sandwiches with Mint-Caper Tartar Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

What Makes It Great: Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.

Ingredients:

2 tablespoons canola mayonnaise

2 tablespoons low-fat sour cream

1 tablespoon capers, chopped

1 tablespoon finely chopped fresh mint

2 teaspoons finely chopped fresh flat-leaf parsley

1/2 teaspoon red wine vinegar

3/8 teaspoon freshly ground black pepper, divided

1 medium vidalia onion, thinly sliced

3 cups ice water

1/4 teaspoon salt

4 (6-ounce) square-cut mahimahi fillets

1/4 cup all-purpose flour

2 large egg whites, lightly beaten

1 cup panko (japanese breadcrumbs)

1 1/2 tablespoons olive oil

4 (1 1/2-ounce) kaiser rolls, halved and toasted

8 thin tomato slices

Directions:

1. Preheat oven to 350°.
2. Combine first 6 ingredients in a small bowl; stir in 1/8 teaspoon pepper. Set tartar sauce aside.
3. Combine onion and ice water; soak 20 minutes. Drain on paper towels.
4. Sprinkle remaining 1/4 teaspoon pepper and 1/4 teaspoon salt evenly over fish. Place flour in a shallow dish; place egg whites in another dish. Place panko in another. Dredge both sides of fish in flour; dip in egg white, and dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until browned. Place fish on a baking sheet. Bake at 350° for 6 minutes or until fish flakes easily when tested with a fork.
5. Spread about 4 teaspoons mint mixture on bottom half of each bun. Top each with 1 fish fillet. Arrange onion evenly over fish; top with 2 tomato slices and top half of bun.

By RecipeOfHealth.com