Homemade Halibut Fish Sticks with Pickle Caper Tartar Sauce

Bon Appetit has had my toungue wagging all week with amazing recipes that have not let me down. This recipe was so easy and so quick....perfect for a weeknight (or the weekend...whatever).

I know what you're thinking. Fish sticks? Really?

Really. Let me explain.

This is NO freezer burned, cardboard, bottom feeder, tasting fish sticks....let me assure you. (Sorry Van de Kamps...I'm sure you are really nice people, but I just don't see myself ever eating a frozen fish stick).

Instead these are crispy from panko bread crumbs, and flaky halibut dipped in homemade tartar sauce. Heaven. That's what these are. They are just plain good. Really, really good.

I used my Le Creuset pan for these because it gets really hot and helps get these things get extra crispy.

If you think fish sticks are a great concept, it is. But wait until you move onto the homemade tartar sauce: pickles, capers, lemon zest....sounds good, doesn't it?

I just made a few changes to the tartar sauce. To cut the fat, I used half low-fat mayo and half non-fat Greek yogurt. I also added lemon and lemon zest. To me, when I eat fish, I need lemon.

Check out the recipe at Bon Appetit!

Here is my version of the tartar sauce:

Tartar sauce:

1/4 cup low-fat mayonnaise

1/4 cup nonfat Greek yogurt, such as Fage

1 dill pickle, coarsely chopped, such as McClure's

1 tablespoon pickle juice

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh chives, finely chopped

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Directions:

Mix together in a medium sized bowl. Refrigerate until ready to use.

Coming soon: HOMEMADE YOGURT!! I know you have probably heard me talk about wanting to make my own in the past. Now I have the chance--plus, I'll even review the product as well! Stay tuned!

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