Pan Fried Halibut with Remoulade

By Jaclyn

Ingredients

• 1 T chopped fresh parsley
• 2 T mayo
• 1 tsp chopped capers
• 1 tsp Dijon mustard
• 1/2 tsp minced garlic
• 1/2 tsp lemon juice
• 1/4 c. flour
• 1/2 c. panko
• 1 large egg white, slightly beaten
• 2 (6 oz) skinless halibut fillets
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 T canola oil

Preparation

Step 1

1.) Combine first 6 ingredients (through lemon juice) to make remoulade. Set aside.

2.) Place flour in shallow dish, panko in another shallow dish, and egg white in a third.

3.) Sprinkle fish with salt and garlic powder. Working with 1 filet at a time, dredge fish in flour, shaking off excess. Dip fish in egg white, then coat with panko.

4.) Heat oil in a large nonstick skillet over medium-high heat. Add fish, reduce heat to medium and cook 4 minutes on each side. Serve with remoulade.