Crunchy Fish with Cucumber Dill Relish (Dan Murphey)

Crunchy Fish with Cucumber Dill Relish   (Dan Murphey)
Crunchy Fish with Cucumber Dill Relish   (Dan Murphey)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • RELISH

  • 2

    cup fresh cucumber, peeled and chopped

  • 1/3

    cup fresh dill weed

  • 1/3

    cup lowfat plain yogurt

  • 1/4

    cup fresh chopped green onion , finely diced

  • 1/4

    cup chopped green bell peppers , finely diced

  • 3

    tbsp light mayonnaise

  • 1

    tsp minced garlic

  • CRUNCHY FISH

  • 2

    cup corn flakes

  • 1

    tbsp grated parmesan cheese

  • 1

    tsp minced garlic

  • 1/2

    tsp dried basil

  • 1

    eggs

  • 3

    tbsp 2 % milk

  • 3

    tbsp white all purpose flour

  • 1

    lb firm white fish fillets

  • 1

    tbsp margarine

Directions

1 In a small bowl, mix together cucumber, dill weed, yogurt, green onion, green pepper, onion and garlic, stir well and set aside. 2 Place the corn flakes, parmesan cheese, minced garlic, and dill in a food processor or blender and process until fine put in a shallow bowl or dish. 3 In a separate shallow bowl, mix together the egg and milk. 4 Spread flour on a plate and dust both sides of fish, dip fish in egg mixture to coat evenly, then coat in corn flake mixture. 5 Spray nonstick cooking spray into a large nonstick pan, add margarine and melt over medium heat. Cook fillets until brown, about 5 minutes, flip, and cook another 2 minutes. Serve topped with cucumber relish.

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