Rating: 4 stars
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Lindsay Hunt

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Credit: Danny Kim

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the onion and vinegar in a small bowl. Let sit, stirring occasionally, until soft, 13 to 15 minutes.

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  • Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Season the fish with the fennel seeds and ¾ teaspoon each salt and pepper.

  • Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.

  • In a separate bowl, combine the yogurt, horseradish, and capers.

  • Spread the horseradish yogurt on the bread and top with the fish, onion, and dill leaves, dividing evenly.

Nutrition Facts

254 calories; fat 8g; saturated fat 2g; cholesterol 97mg; sodium 848mg; protein 25g; carbohydrates 19g; sugars 3g; fiber 2g; iron 2mg; calcium 94mg.
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