1 cup Greek yogurt
2 tablespoons Dijon mustard
Juice of 1 lemon
1 teaspoon light agave or acacia honey
A few dashes of hot sauce (Rach likes Frank's RedHot)
¼ cup chopped dill
3 tablespoons capers, chopped
¼ cup finely chopped cornichons or pickle relish
Salt and pepper
4 fillets of sea bass or other sustainable firm white fish
1 cup Wondra superfine flour
2 teaspoons Old Bay seasoning
1 teaspoon each granulated garlic and onion
2 tablespoons olive oil
2 tablespoons butter
6 slices of toasted white bread, cut corner to corner
1 small head iceberg lettuce, quartered and thinly sliced
Crispy shallots, store-bought, or crispy onion rings (Rach likes Ore-Ida)
Lemon wedges, to pass
Hot sauce, to pass
In a bowl, mix up the sauce: yogurt, mustard, lemon juice, agave or honey, hot sauce, dill, capers, cornichons or relish, salt and pepper.
Season fish with salt and pepper. Season flour with Old Bay and granulated garlic and onion and dredge fish.
Heat a large nonstick skillet over medium to medium-high heat with olive oil, melt butter into oil, then add fish and cook until crispy and brown, 7 to 8 minutes, turning once. Arrange 3 toast points on platters and top with lettuce and then the fish filets. Spoon the sauce over fish and garnish with crispy shallots or onion rings. Serve with lemon wedges and hot sauce to pass.