Mahimahi Fingers with Creamy Dill Tartar Sauce

Ingredients

• 1 tablespoon canola oil divided
• 2 teaspoons capers minced drained
• 1 large egg white 
• 0.3 cup flour all-purpose
• 1 tablespoon optional: dill fresh chopped
• 0.5 teaspoon garlic powder 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 tablespoons mayonnaise light
• 0.3 cup cup heavy whipping cream sour low-fat
• 1.5 pounds mahimahi fillets cut lengthwise into 1/2-inch-thick strips
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 
• 1 tablespoon sesame seed 
• 1 tablespoon shallots finely chopped
• 3 tablespoons relish sweet
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill.
2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk.
3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk.
4. Pat fish strips dry with paper towels; dip in egg white mixture, and dredge in flour mixture.
5. Heat a large nonstick skillet over medium- high heat.
6. Add 1 1/2 teaspoons oil and half of fish; cook 4 minutes on each side or until browned. Repeat procedure with remaining oil and fish.
7. Serve with tartar sauce.