Pan-Fried Halibut With Rémoulade Recipe

Name: Pan-Fried Halibut With Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 tablespoon chopped fresh parsley; 2 tablespoons reduced-fat mayonnaise; 1 teaspoon chopped capers; 1 teaspoon whole-grain Dijon mustard; 1/2 teaspoon minced fresh garlic; 1/2 teaspoon fresh lemon juice; Fish:; 1/4 cup all-purpose flour; 1/2 cup panko (Japanese breadcrumbs); 1 large egg white, lightly beaten; 2 (6-ounce) skinless halibut fillets; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1 tablespoon canola oil; 2 lemon wedges

Servings: persons

Sauce:
1 tablespoon chopped fresh parsley
2 tablespoons reduced-fat mayonnaise
1 teaspoon chopped capers
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh lemon juice
Fish:
1/4 cup all-purpose flour
1/2 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 (6-ounce) skinless halibut fillets
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon canola oil
2 lemon wedges

1
To prepare sauce, combine the first 6 ingredients.
2
Place flour in a shallow dish. Place panko in another shallow dish. Place egg white in another shallow dish.
3
Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.
4
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and lemon wedges.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Sauce:, 1 tablespoon chopped fresh parsley, 2 tablespoons reduced-fat mayonnaise, 1 teaspoon chopped capers, and more.

Yes, Pan-Fried Halibut With Rémoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Halibut With Rémoulade

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