Scrumdillyicious Halibut Fish Sticks with Dill-Caper Tartar Sauce

Halibut Fish Sticks with Dill-Caper Tartar Sauce (click here for the recipe at the Bon Appetit website) from the June 2010 issue of Bon Appetit was a fabulous and quick weeknight dish.
   The sauce, comprised of mayonnaise, fresh dill, capers, chives, chopped pickles and pickle juice, is a salty delight.
   The halibut is prepared by cutting fillets into strips, coating them with egg then panko (these are Japanese breadcrumbs; many large supermarkets have this in their bakery or Asian cooking section), and cooking in a bit of olive oil.
   Enjoy with the sauce, although you can't really dip the sticks whole; you'll need to cut them and dip them.
   There's a few recipes in this issue of Bon Appetit that I'm looking at to try. You can click on the links to see the recipes.

- Roasted Apricots with Honey Vanilla Creme Fraiche
- Muffuletta Hot Dogs
- Raspberry Smash (a luscious-looking vodka and champagne cocktail using fresh raspberries)
- Lime Tart with Blackberries and Blueberries
- Leland Palmer (a cocktail using jasmine tea, gine, limoncello, lemon juice and grapefruit juice; name is inspired by a character on Twin Peaks)