32 Ounce, about 1/2 inch thick (Use 4 Pieces, 8 Ounce Each)
2 Tablespoon, divided
1⁄2 Cup (8 tbs)
Chopped fresh dill
Grated lemon zest
1. Spread ground chips on a piece of waxed paper or paper plate. Dredge fillets in chips to coat on both sides.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add half the fish and cook until just opaque inside and golden brown outside, 3 to 4 minutes per side. Carefully transfer to plates and tent with foil to keep warm. Repeat with remaining tablespoon oil and fish.
3. Combine mayonnaise, dill, and zest in a small bowl. Season with pepper and serve alongside fish.