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Fish fillets with quick classic remoulade sauce
Recipe Information
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Rating: 7.33 with 3 votes
Servings: 4
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Flounder Trout or Tilapia
Ingredients
  • Helmann's Light Mayonnaise
  • 1/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tbsp. olive oil
  • 4 thin fillets (6 ounces each)
  • 1/2 cup Quick Remoulade Sause
  • (recipe follows)
  • --Quick Remoulade Sause--
  • 2 green onions (for 2 tbsp. chopped)
  • 1 clove fresh garlic
  • 1/4 cup reduced-fat mayonnaise (not fat-free)
  • 1 tbsp. sweet pickle relish (sweet salad cubes)
  • (my substitute two finely chopped gherkins)
  • 1/4 tsp. cayenne pepper
Directions
Classic Pan-Fried Fillets Combine the flour, salt and pepper in a large, zipper-top plastic bag. Shake to mix well. Heat the oil over medium heat in an extra-deep 12-inch nonstick skillet. Add the fillets to the bag one at a time, close the bag and shake to coat with flour. Shake off the excess flour into the bag. Add each fillet to the skillet after it is floured. Cook the fillets until they are golden brown on one side, 4 to 5 minutes. While the fish cooks, make the Quick Remoulade Sauce. Turn the fish and cook until the fillets are brown on the second side, about 4 minutes. They should be opaque throughout and flake easily with a fork. To serve, place a fillet on each serving plate and top with 2 tablespoons remoulade sauce. Serves 4. Quick Remoulade Sause Chop the green onions, including enough of the tender green tops to make 2 tablespoons. Place them in a small serving bowl. Peel the garlic, and mince it using a garlic press or a chef's knife. Add the garlic to the bowl. Add the mayonnaise, mustard, pickle relish and cayenne pepper. Serve at once, or cover and refrigerate until ready to serve, up to 3 days. Makes about ½ cup
Other Notes
With the laborious mayonnaise step out of the equation, all that's left to do is stir in a few flavorful ingredients, and your remoulade is ready to eat.
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7.33 with 3 votes
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