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Open-Faced Kingklip Sandwiches with Creamy Caper Sauce
Recipes
Open-Faced Kingklip Sandwiches with Creamy Caper Sauce
4 servings
20 minutes total

Ingredients

  • 1 lemon, for zest/juice
  • ¼ cup capers, drained and coarsely chopped
  • 1 tablespoon fresh dill, coarsely chopped
  • ¾ cup reduced-fat mayonnaise
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup canola oil
  • 1 cup flour
  • 1 tablespoon seafood seasoning
  • 4 kingklip fillets, about 1 ½ lb
  • 1 (8-oz) Bakery baguette
  • 2 teaspoons extra-virgin olive oil

Steps

    1. Zest lemon (¼ teaspoon); squeeze for juice (2 tablespoons). Drain capers. Chop capers and dill. Combine mayonnaise, sour cream, lemon zest, juice, capers, dill, mustard, salt, and pepper; chill sauce until ready to use.
    2. Preheat canola oil in large sauté pan on medium-high. Combine flour and seasoning in shallow dish. Dredge fish in flour mixture, coating well and shaking off excess (wash hands). Place fish in pan; cook 2–3 minutes on each side or until fish is golden and 145°F. Remove fish from pan and cover to keep warm. Wipe pan out and return to medium heat.
    3. Cut bread in half lengthwise, then in half widthwise, creating 4 equal pieces. Brush cut sides evenly with olive oil, then place cut-side down in pan; toast until golden and crisp. Place one fish fillet on top of each toast; top evenly with sauce. Serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 560, Total Fat 32g, Sat Fat 7g, Trans Fat 0g, Chol 65mg, Sodium 1100mg, Total Carb 37g, Fiber 0g, Sugars 2g, Protein 27g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%