Panko-crusted fish sticks | Heart and Stroke Foundation

Ingredients

• Edamame salsa:
• 1 1/2 cups (375 mL) frozen shelled edamame, thawed
• 1/2 medium red pepper, diced
• 1/2 small red onion, diced
• 2 tbsp (25 mL) chopped fresh cilantro
• 2 tbsp (25 mL) fresh lime juice
• 1 tbsp (15 mL) canola oil
• Fish sticks:
• 1 cup (250 mL) whole wheat panko breadcrumbs
• 1/2 tsp (2 mL) paprika
• 1/4 cup (50 mL) finely chopped walnuts
• 1/2 cup (125 mL) all-purpose or whole-wheat flour
• 4 egg whites, lightly beaten
• 1 1/2 lb (750 g) grouper or cod, cut into 1 ¼ inch (3 cm) slices
• 1/2 tsp (2 mL) freshly ground black pepper
• 2 tbsp (25 mL) Dijon mustard