Panko-Crusted Fish Fillets

12 ounces red snapper, skinned and portioned into 2 servings (cod, halibut, or cape blue fish can be substituted)
1/2 teaspoon dijon mustard
1/2 teaspoon balsamic vinegar
dash hot pepper sauce
1 egg
salt and pepper , to taste
1/2 cup panko bread crumbs
1 tablespoon peanut, grapeseed or coconut oil
1/4 teaspoon hot paprika
LEMON-CAPER MAYONNAISE:
1 teaspoon capers, coarsely chopped
1 1/2 tablespoons low fat mayo
1/2 teaspoon dijon mustard
2 teaspoons lemon juice
1/2 teaspoon lemon zest

Preheat oven to 400 F.
In a medium-size shallow dish, whisk together the mustard, vinegar, hot pepper sauce and egg. Place the breadcrumbs into a separate shallow dish.
Lightly season fish with salt and pepper. Dip the fish fillets (one at a time) into the egg mixture, turning them over to totally coat them. Place them onto the breadcrumbs and rotate them to thoroughly coat with the crumbs. Set aside.
Heat the oil in a nonstick pan. Cook the fish on both sides until just golden. Sprinkle with paprika. The general rule for cooking fish is to allow 10 minutes per inch of thickness (judging from the thickest part), and including any additional toppings.
Serve immediately, accompanied with Lemon-Caper Mayonnaise.

Nutrition Information