Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Unlike tartar sauce, this sauce contains honey, a sweet contrast for the dill.
Ingredients[]
- 3/4 cup fat-free sour cream
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh dill
- 1/2 cup chopped green onions
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 1 garlic clove, chopped
- 3/4 teaspoon salt, divided
- 1 tablespoon vegetable oil, divided
- 6 (6-ounce) catfish fillets
- 1/4 teaspoon freshly ground black pepper
Directions[]
- Combine first 7 ingredients in a food processor; add 1/2 teaspoon salt.
- Process until puréed.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Sprinkle fish with 1/4 teaspoon salt and pepper.
- Add 3 fillets to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
- Remove from pan, and keep warm.
- Repeat procedure with 1 1/2 teaspoons oil and remaining fillets; serve with sauce.
Yield: 6 servings (serving size: 1 fillet and about 2 tablespoons sauce)