| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Dry breadcrumbs |
| 2 |
tb |
Butter; melted (1/4) |
| 2 |
|
Catfish fillets; (1/2 inch thick) or |
|
|
; other white fish |
|
|
; fillets (suchas |
|
|
; orange roughy) |
|
|
; (6-ounce) |
| 1/3 |
c |
Regular or low-fat mayonnaise |
| 1 |
tb |
Sweet pickle relish |
| 1 |
tb |
Chopped fresh dill or 1 teaspoon dried |
|
|
; dillweed |
| 1 |
tb |
Drained capers |
INSTRUCTIONS
Preheat oven to 450F.Place breadcrumbs and melted butter in separate
shallow dishes. Cut each fish fillet crosswise in half. Season fish with
salt and pepper. Dip fish into butter, then into breadcrumbs, coating
completely; place fish on baking sheet. Bake fish until crisp, brown and
just cooked through, about 12 minutes.
Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.
Season tartar sauce with salt and pepper.
Transfer fish to plates. Serve fish with tartar sauce.
2 Servings: can be doubled.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 667 Calories (kcal); 34g Total Fat; (46% calories from fat);
57g Protein; 31g Carbohydrate; 247mg Cholesterol; 805mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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