| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Skim milk |
| 1 |
|
Egg white |
| 1/8 |
ts |
Pepper, black |
| 2 |
|
Bluefish fillets, 4 oz |
| 1/4 |
c |
Bread crumbs |
| 1/2 |
c |
Yogurt, nonfat |
| 1 |
tb |
Sour pickle; minced |
| 1 |
tb |
Green olive, pitted; minced |
| 1 |
tb |
Parsley, fresh; minced |
| 1/4 |
ts |
Mustard, powdered |
| 1 |
ts |
Lemon juice |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
MOCK TARTAR SAUCE
Calories per serving: 201
Fat grams per serving: 6.08 Approx. Cook Time:
:30
Cholesterol per serving: 680
Preheat the oven to 350F. Combine the skim milk, egg white and pepper to
make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread crumbs.
[Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
NOTE: For me this dish is a marvelous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered
container.
NOTES: This sauce will keep for a week if stored as suggested. Use this as
you would regular tartar sauce with any dish. Try it as a replacement for
mayonnaise on sandwiches and in salads.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”