Baked Breaded Bluefish With Mock Tartar Sauce Recipe

1/4 cup skim milk
1 egg white
1/8 tsp pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs

MOCK TARTAR SAUCE

1/2 cup yogurt, nonfat
1 tbsp sour pickle, minced
1 tbsp green olive, pitted, minced
1 tbsp parsley, fresh, minced
1/4 tsp mustard, powdered
1 tsp lemon juice
1/8 tsp pepper


Directions

Calories per serving: 201
Fat grams per serving: 6.08 Approx. Cook Time:
:30
Cholesterol per serving: 680

Preheat the oven to 350F. Combine the skim milk, egg white and
pepper to make a seasoned egg wash.

Dip the fillets into the egg wash, then dredge them in the bread
crumbs. [Let sit for 10 minutes.]

Lay the fillets on a nonstick baking sheet and bake for 10 minutes.

NOTE: For me this dish is a marvelous replacement for fried fish.

Sauce: Combine all ingredients and refrigerate in a tightly covered
container.

NOTES: This sauce will keep for a week if stored as suggested. Use
this as you would regular tartar sauce with any dish. Try it as a
replacement for mayonnaise on sandwiches and in salads.

Servings: 2 servings

Categories: Bread; Breads; Dessert; Fish; Sauce

The History of Recipes It is actually possible to trace the history of recipes far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation. In an interesting twist, the most ancient recipe discovered so far, according to academics are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have a couple of books dating from the 1300s - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that we all know today, but instead descriptions of the types of meals prepared for the nobility of the time. Over the next few hundred years, the rich families of Wesstern Europe strove to serve the most exotic banquets, and because of this chefs and their recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down popular recipes of the day. When we get to the 1900s, cooking publications are starting to become popular mostly due to higher levels of literacy, more spare time and having more disposable income.

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