Yesterday night we enjoyed a nice Sunday dinner to celebrate St. Patricks Day. We put a healthy twist on the traditional St. Patrick’s Day fare… Fish n’ Chips! We baked instead of frying the fish and substituted in a few ingredients to make up for the missing heavy cream that was thrown out of this recipe. I honestly didn’t even miss the fried fish over the baked. The fish still had the same great crunch and flavor without the extra calories.
I was hoping to use fresh Grouper for this recipe, but Whole Foods was out of it when I stopped by. I opted for Wild Alaskan Red Snapper instead and it turned out even more fabulous than I expected.
We served the fish with actual blue corn “chips” instead of french fries and an amazing tartar sauce on the side. The key to a healthier tartar sauce is to bulk the sauce up lots of relish and chopped onion instead of lots of mayonnaise. You could go even healthier and substitute greek yogurt for the mayonnaise.
This recipe serves 3-4 but you may need to double the recipe if you are feeding food-loving boys like us!
P.S. I could resist the urge to buy a box of the Triscuit Brown Rice with Sweet Potato, Roasted Sweet Onion yesterday at the grocery store… Oh my gosh!! Sooo good!!