Serves 4
Ingredients
- 1 kg (2.2 lbs) fish fillets, skinned
- 2 egg whites
- 2.5ml (½ t) paprika
- 5ml (1 t) garlic salt
- 5ml (1 t) onion salt
- coarse salt and black pepper
- 125ml (½ cup) brown rice flour
- 125ml (½ cup) cornflake crumbs
- olive oil spray
- LEMON-DILL SAUCE
- 60ml (¼ cup) low-fat mayonnaise
- 10ml (2 t) fresh dill
- 10ml (2 t) lemon juice
- 1 dill pickle
- coarse salt and black pepper
Method
- Preheat the grill in the oven. Place a baking rack over a roasting pan and spray the rack with olive oil spray.
- Lightly beat the egg whites and add the paprika, garlic salt, onion salt, coarse salt and black pepper.
- Dip the fillets of fish into the egg-white mixture. Combine the brown rice flour and cornflake crumbs.
- Then dip the fish into the crumb mixture.
- Place on the prepared rack. Spray the fish pieces with olive oil spray.
- Place under the grill in the upper part of the oven.
- Grill for about 8 minutes each side or until lightly golden and fish is cooked through. Serve with the lemon-dill sauce.
- LEMON-DILL SAUCE
- Blend the mayonnaise, dill and lemon juice. Cut up the pickle. Process until mixed. Season with salt and pepper.
© sharon glass 2012 | For more recipes: www.sharonglass.co.za [1]