Yogurt-Marinated Fish Sticks with Avocado Mango Salsa

Yogurt-Marinated Fish Sticks with Avocado Mango Salsa

Using yogurt as a marinade keeps the protein moist and tender without adding a lot of extra fat.

You’ll Need

  • ½ cup plain yogurt
  • 1 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 tsp dried dill weed
  • 1.5 lb white fish (cod, halibut, sole) cut into 1” thick strips
  • 1 cup panko or Italian breadcrumbs
  • 1 tsp salt
  • ½ mango, peeled and diced
  • ½ avocado (skin and pit removed), diced
  • 2 Tbsp red onion minced
  • Juice ½ lime
  • 1 tsp honey

Prep and Cook

  • 1
    Combine the yogurt, mustard, lemon juice, and dill weed in a medium bowl and mix well. Add the fish and stir, coating the pieces evenly with the marinade. Allow to rest in the fridge for a minimum of 30 minutes.
  • 2
    Place the panko and salt on a small plate and stir together with a fork. Set aside.
  • 3
    Combine the mango, avocado, red onion, lime juice, and honey in a small bowl and mix well. Refrigerate for 30 minutes before serving.
  • 4
    Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Dredge a piece of the fish in the panko, coating all sides well. Place on a baking sheet and repeat with the remaining pieces.
  • 5
    Bake for 10–15 minutes, or until cooked through and the panko turns golden brown. Serve warm with the salsa and a wedge of lemon, if desired.

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