|Dill sauce to left and Fish on right|
1 clove garlic
1/2 cup fresh parsley leaves, washed and dried
half of a 10-ounce box of firm-style silken tofu
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 brown rice cakes
1 large egg
1/4 cup canola oil
4 small (halibut or other firm fish) fillets, 6 ounces each
- In a food processor, mince the garlic and parsley.
- Add the tofu, and puree. Scrape down the sides and keep processing until it is completely smooth.
- Add the lemon juice, dill, and salt, scrape down, and process to mix.
- Pour the olive oil slowly through the tube with the motor running.
- Scrape the tofu sauce into a bowl and reserve, then wash the processor bowl, and dry it well.
- Break the brown rice cakes into pieces and put into the food processor bowl. Pulse to break the pieces into rice-size bits. Transfer the rice cake bits to a pie pan or plate.
- In another pie pan, whisk the egg. Heat the oil until it shimmers.
- Coat the fish fillets in the egg mixture, then in the rice cake bits, and put them in the hot pan. After the pan returns to a sizzle, reduce the heat to medium.
- Cook for about 5 minutes per side for thick fillets, less for thinner ones.
- Serve hot, with the sauce in little bowls for dipping.
- Serves 4.