Crispy Fish with Lemon-Dill Sauce

I usually get Tilapia for this recipe because it's easy to find at my supermarket.  However, the Monterey Bay Aquarium seafood watch (http://www.seafoodwatch.org) says it has "environmental issues." I actually prefer Petrale Sole and Halibut (that's Halibut in the photo).  I like their taste and texture, but they are more expensive and harder to find in my area.  I buy the fish at the supermarket counter and not in bags.  It's the same price, you can buy as many as you like and (I'm guessing) it has been frozen one less time than the bagged fish. 

Voice of Experience Tip:  To get the crunchy texture, use Panko and not breadcrumbs.

2 Servings
4 calculated points

Albarino, Chardonnay, Roussanne

Ingredients

• 2 large egg whites, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• ½ teaspoon paprika
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• 4 (6-ounce) skinless cod fillets
• 1 teaspoon black pepper
• ½ teaspoon salt
• Cooking spray
• ¼ cup canola mayonnaise
• 2 tablespoons finely chopped dill pickle
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh dill
• Lemon wedges

Directions

1. Preheat broiler.

2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness or pan fry, if you prefer.

3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.