Pan-Seared Fish with Lemon-Dill Mayo
Heirloom Tomato-Cannellini Bean Salad
Ingredients
- 6 flounder fillets (or other flaky white fish)
- 1 Tbsp salt
- ¼ tsp pepper
- ¼ cup vegetable oil
- ⅔ cup olive-oil mayonnaise
- 3 Tbsp chopped fresh dill
- 2 Tbsp fresh lemon juice
- 1½ Tbsp dill pickle relish
- 1 clove garlic, minced
Instructions
- Sprinkle both sides of fish with salt and pepper. Cook fish, in 2 batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork.
- Stir together mayonnaise, dill, lemon juice, relish, and garlic. Serve mayo with fish.
Side Dish Ingredients
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 3 heirloom tomatoes, cut into wedges
- 1 shallot, minced
- ¼ cup chopped fresh basil
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp kosher salt
Side Dish Instructions
- Toss together all ingredients in a large bowl. Cover and chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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