Pan-Fried Tilapia With Tangy Tartar Sauce

• 1/4 cup reduced-fat mayonnaise (such as Hellmann's)
• 1/4 cup plain fat-free yogurt
• 1 tablespoon thinly sliced fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped cornichons (about 4 pickles)
• 1 tablespoon capers, coarsely chopped
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 1/2 cup all-purpose flour
• 1 tablespoon freshly ground black pepper
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 4 (6-ounce) tilapia fillets
• 1 tablespoon olive oil, divided
• Fresh chives (optional)
• Lemon slices (optional)

1. Combine first 11 ingredients in a small bowl; cover and chill until ready to serve.
2. Combine flour and next 3 ingredients in a shallow dish. Dredge fillets in flour mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve fish with tartar sauce. Garnish with fresh chives and lemon slices, if desired.
4. Note: Substitute baby dill pickles for the cornichons, if desired.

mayonnaise, yogurt, chives, parsley, lemon rind, lemon juice, cornichons, capers, mustard, freshly ground black pepper, sugar, allpurpose, freshly ground black pepper, italian seasoning, salt, tilapia fillets, olive oil, fresh chives, lemon slices

Taken from www.myrecipes.com/recipe/pan-fried-tilapia-with-tangy-tartar-sauce (may not work)