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
Baked Breaded Bluefish With Mock Tartar Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Fish; Sauce
The History of Recipes
We can follow the history of `recipes` back into distant history, certainly as far as early Egypt, and possibly even further than that. However, mostly, these early records were just very basic pictorial recipes for preparing food.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, a very modern way of dining. Aspicius informs us how the cooks of his times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs like bay, mint and parsley. For the centuries that followed, the wealthy families of Wesstern Europe competed to lay on the most exotic meals, and because of this cooks and their recipe collections were at a premium. Even so, it was during the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Baked Breaded Bluefish With Mock Tartar Sauce recipe.
