Pan-fried Tilapia with Tangy Tartar Sauce - WW

April 15th, 2008 • Related • Filed Under

Prep 11 minutes
Cook 18 minutes

¼ c. reduced fat mayo (we prefer Hellmann’s)
¼ c. plain fat-free yogurt
1 T. thinly sliced fresh chives
1 T. chopped fresh parsley
1 T. grated lemon rind
2 T. fresh lemon juice
2 T. chopped cornichons (about 4 pickles)
1 T. capers, coarsely chopped
1 t. Dijon mustard
¼ t. freshly ground black pepper
1/8 t. sugar

½ c. all purpose flour
1 T. freshly ground black pepper
1 t. dried Italian seasoning
½ t. salt
4 (6 oz) tilapia fillets
1 T. olive oil, divided
fresh chives – optional
lemon slices – optional

Combine first 11 ingredients in a small bow; cover and chill until ready to serve.

Combine four and next 3 ingredients in a shallow dish. Dredge fillets in flour mixture.

Heat 1 ½ t. oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve fish with tarter sauce.

Garnish with fresh chives and lemon slices, if desired.

Yield: 4 servings – 1 fillet and 1 T. tarter sauce

Points Value: 7

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