Pan-Fried Halibut with Rémoulade

Ingredients

• 1 tablespoon canola oil 
• 1 teaspoon capers chopped
• 1 large egg white lightly beaten
• 0.3 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon garlic fresh minced
• 0.3 teaspoon garlic powder 
• 12 ounce pacific halibut filets skinless
• 0.5 teaspoon juice of lemon fresh
• 2  lemon wedges 
• 2 tablespoons mayonnaise reduced-fat
• 0.5 cup panko bread crumbs Japanese breadcrumbs
• 0.3 teaspoon salt 
• 1 teaspoon whole-grain dijon mustard 

Equipment

• frying pan

Directions

1. To prepare sauce, combine the first 6 ingredients.
2. Place flour in a shallow dish.
3. Place panko in another shallow dish.
4. Place egg white in another shallow dish.
5. Sprinkle fish evenly with salt and garlic powder. Working with 1 fillet at a time, dredge fish in flour, shaking off excess. Dip fish into egg white, allowing excess to drip off. Coat fish completely with panko, pressing lightly. Set aside. Repeat procedure with remaining fish, flour, egg white, and panko.
6. Heat a large nonstick skillet over medium-high heat.
7. Add oil to pan, swirling to coat.
8. Add fish to pan; reduce heat to medium, and cook 4 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness.
9. Serve with sauce and lemon wedges.