Pan-Fried Halibut with Cornichon Sauce |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Cornichon Sauce is an easy variation on classic tartar sauce and is also delicious on crab cakes and fish sandwiches. Cornichons are sour pickles that are made from tiny gherkin cucumbers. You can find them next to the pickles at your supermarket. Ingredients:
4 (6-ounce) skinless halibut fillets (about 1/2 inch thick) |
1/4 teaspoon salt |
1/2 cup all-purpose flour |
2 teaspoons dried thyme |
1 teaspoon grated lemon rind |
1/2 teaspoon black pepper |
olive oil–flavored cooking spray |
cornichon sauce |
Directions:
1. Rinse fillets; pat dry, and sprinkle with salt. Combine flour and next 3 ingredients in a shallow bowl. Dredge fillets in flour mixture, shaking off excess flour.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add fillets; cook 3 minutes on each side or until fillets are golden brown. Serve with Cornichon Sauce.
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