A simple and light Cajun seasoned fish with a creamy sauce. Easy to make and healthy to eat.
1tablespoonminced fresh chives
Zest from half of 1 large lemon
Freshly cracked black pepper
1/2cupall-purpose flour (gluten-free flour if desired)
2tablespoonsCajun spice mix
1 1/2poundsthin, skinless white fish fillets, such as petrale sole, flounder, fluke, perch, or tilapia
2tablespoonsextra-virgin olive oil, plus more if needed
For the yogurt sauce, in a small bowl, whisk together the yogurt, mayonnaise, mustard, capers, chives, lemon zest, 1/2 teaspoon of the salt, and several cracks with a pepper grinder. Set aside.
For the fish, in a pie plate or cake pan, whisk together the flour, Cajun spice mix, and remaining 1/2 teaspoon salt.
Wash and dry the fish fillets. Dredge the fillets in the flour mixture, one at a time, coating both sides evenly. Lay flour-dusted fillets in one layer on a piece of parchment until all of the fillets are coated with flour.
Heat the olive oil in a medium to large skillet over medium-high heat. Add as many of the fish fillets as will fit with a bit of room in between. You don't want to crowd the pan. Cook until the exterior of the fish is golden brown and it's cooked through in the center, about 2 minutes per side. You can tell a fish is cooked when the flesh is opaque and it parts easily when you insert a paring knife in the center.
Transfer to a serving platter and serve with the sauce on the side.