Fish Fillets With Ginger-Dill Sauce
Source of Recipe
Aunt Saunny
1/3 cup mayonnaise or salad dressing
2 tablespoons dairy sour cream
1/2 teaspoon minced dried onion
1/4 teaspoon ground ginger
1 teaspoon snipped fresh dill weed or 1/4 teaspoon dried dill weed
Dash salt
1/4 cup peeled, cooked, or canned small shrimp
1 pound fresh or frozen fish fillets, thawed (such as cod, sole or
flounder)
Lemon wedges (optional)
Fresh dill sprigs (optional)
1 tablespoon margarine or butter
In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
Place fillets in a 2-quart rectangular microwave-safe baking dish. Dot with margarine. Cover with waxed paper. Micro-cook on 100 percent power (high) for 4 to 7 minutes or until fish just begins to flake easily, turning dish once.
Spoon sauce atop fish. Cover; cook on high for 1 to 2 minutes more or until sauce is heated through. Serve with lemon wedges and garnish with fresh dill sprigs, if desired.
Makes 4 servings.
|
|
member logon
