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
How to Make It
- 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.
- 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 321 kcal Calories from Fat: 131.4 kcal |
|
% Daily Value*
|
| Total Fat 14.6 g 42% |
Saturated Fat 2.8 g 14% |
Trans Fat 0.0 g |
Sodium 737 mg 12% |
carbohydrates 8.5 g 7% |
Dietary Fiber 1.2 g 3% |
Protein 37.5 g 75% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |