Pan-Seared Fish with Tarter Sauce

I do love fish. I have a couple different ways to make it. This being more healthy than the deep fried coated fish that I make. I'm also posting along with this a 'tartar sauce' recipe. To be honest this is very good, but I love the 'white-sauce' that I use for 'Fish Tacos' better. Look under Fish Recipes and you'll see it.

PAN-SEARED FISH

Ingredients:

*4 (4 ounce) fish fillets (tilapia, cod, bass etc)

*1 teaspoon salt

*1/2 teaspoon pepper

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/8 teaspoon dill weed

*1 cup all-purpose flour (use rice flour to make it gluten free)

*1/2 teaspoon corn starch

*1 tablespoon olive oil

*2 tablespoons butter, melted

Directions:

~Rinse fish in cold water and pat dry with paper towels.

~In a small bowl mix seasonings.

~Season both sides of fish with seasoning mix.

~In a pie plate or plate mix flour & corn starch.

~Gently press each fish fillet into the flour mixture, coating both sides.

~Shake off any excess flour.

~Heat olive oil, in a medium skillet over medium-high heat.

~Cook the fish in the hot oil about 4 minutes on each side, or until the fish flakes easily with a fork.

~Brush with melted butter right before removing from the skillet.

~Serve immediately.

Variation:

~Add a 1/4 teaspoon of lemon juice to butter before putting on fish.

~Add 1/4 teaspoon lemon pepper to seasonings.

Tarter Sauce 

(serves 6-8)

Ingredients:

*1 cup mayonnaise

*1 tablespoon sweet pickle relish

*1 1/2 tablespoons onions, minced

*1 tablespoon freshly squeezed lemon juice.

*1/8 teaspoon dill weed

*1 teaspoon salt

*1/2 teaspoon pepper

Directions:

~In a small bowl, mix the mayonnaise, sweet pickle relish, and minced onions.

~Stir in lemon juice.

~Add salt, pepper, & dill weed.

~Cover and refrigerate for at least 2 hours before serving. (If you don't let it sit, it tastes to much like mayonnaise)