2

Pan-Fried Green Tomatoes with Cayenne Rémoulade

Total Time
17 min
Prep
5 min
Cook
8 min
Serves
4
Difficulty
Easy
Ingredients

fat free mayonnaise

2 Tbsp

plain fat free Greek yogurt

2 Tbsp

Dijon Mustard

½ tsp

Creole seasoning

½ tsp

fresh green tomatoes

4 medium, cut into 1/2-inch slices

table salt

¼ tsp

black pepper

tsp

canola oil

4 tsp

Instructions

  1. To make rémoulade, stir together mayonnaise, yogurt, mustard, and Creole seasoning in small bowl. Set aside.
  2. Sprinkle tomatoes with salt and pepper.
  3. Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add half of tomatoes and cook, turning once, until lightly browned, about 4 minutes. Transfer to platter and keep warm. Repeat with remaining oil and tomatoes. Serve tomatoes topped with rémoulade.
  4. Per serving: 3 tomato slices and 1 tablespoon rémoulade
Notes
Rémoulade is a classic French mayonnaise sauce that typically contains mustard, capers, gherkins, fresh herbs, and anchovies. Our version gets its Cajun flair from the addition of Creole seasoning. You can substitute hot pepper sauce, if you like.

A happier, healthier you starts here