| Ingredients: | |
| New York Steelhead fillets |
(6 oz. New York Steelhead, filet), skinned and cut into 5 x 2 inch pieces |
| Eggs | 2 |
| Dijon Mustard | 1 tsp. |
| Panko breadcrubs | 1 cup |
| Lemon zest | 1 tsp. |
| Salt and Pepper | 1/8 tsp. each |
| Lemon | 1 squeezed |
| For sauce: |
|
| Whole greek yogurt | 1/2 cup |
| Onion powder | 1/4 tsp |
| Garlic powder | 1/8 tsp. |
| Chopped chives | 1/2 tsp |
| Chopped parsley | 1/4 tsp. |
| Salt and Pepper | 1/8 tsp. each |
Fish directions:
Combine breadcrumbs, salt, pepper and lemon zest, in a plate. In a separate plate, combine egg and mustard. Dip each tender in the egg mixture and then into the breadcrumb mixture. Set coated tenders aside on a plate. Spray tenders with olive oil cooking spray and place on a parchment lined baking sheet. Bake for 12 minutes at 375F flipping once.
Sauce directions:
Mix well and allow to sit in the fridge for 1 hour for a stronger ranch flavor. Enjoy with tenders!