Steamed Fish with Skinny Tartar Sauce and Low-Fat Potato Salad
- Low fat
- Low calorie
- Fast recipes
- Easy recipes
Craving fish and chips? Try steaming fresh fish – the leanest cooking method and a great way to maximize fish flavour. The Skinny Tartar Sauce replicates this favourite condiment with reduced fat. Potato salad might not stop cravings for fries, but it’s a delicious, healthy alternative. Use halibut, pickerel, cod, salmon or other fresh flaky fish.
Ingredients
- 1-1/2 lbs (750 g) fish fillets
- 1/2 tsp (2 mL) salt
- Pinch white pepper or black pepper
- Few sprigs each fresh dill and parsley
- <strong>Skinny Tartar Sauce</strong>:
- 1/4 cup (60 mL) finely diced dill pickle
- 1/4 cup (60) minced sweet onion
- 1/4 cup (60 mL) minced parsley
- 2 tbsp (30 mL) finely chopped fresh dill
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) light mayonnaise
- 1 tbsp (15 mL) drained capers, chopped
- 1 tbsp (15 mL) tarragon vinegar
- 2 tsp (10 mL) mustard
- Pinch white pepper
Preparation
Skinny Tartar Sauce: Mix together pickle, onion, parsley, dill, lemon juice, mayonnaise, capers, vinegar, mustard and pepper; set aside.
Place fish on heat-proof plate; sprinkle with salt and pepper. Cover with dill and parsley.
Place plate in steamer (or on rack in wok) and steam, covered, over boiling water on high heat until fish flakes easily, 10 to 20 minutes, depending on thickness of fish.
Remove herbs. Serve with Skinny Tartar Sauce and Low-Fat Potato Salad.
Makes 4 servings.
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