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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Great side dish for 4, or meal for 2. Ingredients:
1/4 cup low-fat mayonnaise |
1/4 cup fat free sour cream |
1 tablespoon creole mustard |
2 teaspoons fresh lime juice |
1/2 teaspoon cajun seasoning |
cooking spray |
1 tablespoon canola oil |
1/2 cup all-purpose flour |
1/4 teaspoon ground black pepper |
1/2 cup lager style beer |
1 1/2 tablespoons creamy mustard |
1 tablespoon fresh lime juice |
2 large egg whites |
1 large egg |
2/3 cup panko breadcrumbs |
1/3 cup pumpkin seeds |
1 teaspoon ground cumin |
1/2 teaspoon ground chipotle chile pepper |
1 lb halibut, cod or 1 lb pollack fish fillet, cut into 4x1 inch pieces |
1/4 teaspoon kosher salt |
4 lime wedges |
Directions:
1. Combine the first 5 ingredients in a small bowl, stirring with a whisk.
2. Cover and chill.
3. Preheat oven to 425 degrees.
4. Coat a baking sheet with cooking spray, and spread evenly with oil, and heat in oven for 12 minutes.
5. In a shallow dish combine flour and black pepper.
6. In another shallow dish, combine 1/2 cup beer, mustard blend, lime juice, egg whites, and egg, and stir until foamy.
7. Place panko, pumpkinseeds, cumin, and chipotle pepper in a food processor, and pulse 20 timesor until coarse crumbs form.
8. Place panko mixture into a shallow dish.
9. Sprinkle fish evenly with salt.
10. Working one piece at a time, dredge fishin flour mixture, then dip in egg mixture and dredge in panko mixture until completely covered.
11. Remove preheated bsking sheet from oven, place fish on pan, and return to oven, Bake 425 degrees for 15 minutes or until fish flakes easily with fork, turning once.
12. Serve with sauce and lime wedges.
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