Look for tomatillos that are pale green with dry papery skins. No tomatillos in your grocery store? Use 1 Granny Smith or another tart variety of apple instead.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 2 tomatillos, finely diced
- 1 Tbs. rice vinegar
- 1/8 tsp. + ¼ tsp. kosher salt
- ¼ cup mayonnaise
- 2 Tbs. finely diced white onion
- 2 Tbs. minced fresh dill + 1 sprig fresh dill
- ¼ tsp. celery seed
- 4 6 oz. boneless, skinless white fish fillets (see note below)
- 1 Tbs. extra-virgin olive oil
Instructions
- Make the tartar sauce: In a small bowl, toss together the tomatillos with the vinegar and ¹⁄8 tsp. salt. Set aside for 10 minutes. In another small bowl, whisk together the mayonnaise, onion, minced dill, and celery seed. Mix in the tomatillos in vinegar.
- Blot the fish dry with a paper towel. Season with the remaining ¼ tsp. salt.
- In a large nonstick pan over medium heat, heat the oil until shimmering. Sauté the fish until browned, 2–3 minutes.
- Gently turn over the fish, then reduce the heat to medium-low. Sauté until the fish easily flakes, 30 seconds to 5 minutes, depending on the thickness of the fillets.
- Top with the tartar sauce. Garnish with the dill sprig.
Note: Use a sustainable variety of cod, haddock, tilapia, or other white fish. Look for the MSC blue certification logo or go to SeafoodWatch.org.
Nutrition Information
Per serving (1 fillet, 3 Tbs. tartar sauce):
- Calories: 300
- Total fat: 17 g
- Sat fat: 3 g
- Carbs: 2 g
- Fiber: 0 g
- Total sugar: 1 g
- Added sugar: 0 g
- Protein: 35 g
- Sodium: 360 mg
