Fish Sticks with Cilantro-Serrano Tartar Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
2 Tbsp cilantro, minced
2 Tbsp mayonnaise
1 serrano peppers, seeded and minced
1 clove garlic, peeled, smashed and finely minced
Sea salt and freshly ground pepper
1 cup lowfat buttermilk
1 egg, lightly beaten
1 1/2 cups panko bread crumbs, preferably organic
1/4 cup whole wheat flour
3 Tbsp canola oil
1 lb halibut fillets (or other firm, white fish), cut across the grain into 1-inch strips
Instructions:
To prepare aioli, combine first 4 ingredients with a pinch of salt and pepper.
Whisk together buttermilk and egg in a shallow dish. Combine panko breadcrumbs, flour, salt, and pepper in Ziploc bag.
Just before cooking, dip fish in milk mixture and add to crumb bag. Shake well, pressing the crumbs into the fish.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. When oil is hot, add half the fish to the pan, leaving enough room between pieces for air to circulate. Cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove to a plate lined with paper towel. Heat remaining 1 tablespoon of oil and cook remaining fish.
Serve with tartar sauce and lemon wedges.
Serves 4.
Recipe from nourishnetwork.com