Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Dijon Mustard Fillets




Source of Recipe


Internet


List of Ingredients




1 pound of fresh or frozen fish fillets
1/4 cup of dairy sour cream
1 tablespoon of milk
1 tablespoon of Dijon style mustard
2 teaspoons of snipped chives

Thaw fish, if frozen. Measure thickness of fish. Place the fish on the unheated rack of broiler pan. Broil 4 inches from the heat until the fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2 inch thickness. Turn once if more than 1 inch thick. Meanwhile, in a small saucepan stir together the sour cream, milk, mustard, chives, and a dash of pepper. Cook until hot. DO NOT BOIL! Serve over the fish. Makes 4 servings


Recipe