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Dilled Potato Rounds Fish Fillets
1 lb Potato, scrubbed, not peeled
1 tb Fresh dill weed, chopped
1 lb Fish fillet, 1/2-inch thick
4 Tomato, stem end removed
1 tb Fresh basil, chopped
1 Lemon, cut in wedges
1/2 c Lowfat mayonnaise
2 tb Dijon mustard
2 ts Horseradish
Suggested fish: Flounder, sole, turbot, whiting. Arrange potatoes around outer edge of a 12 inch round microwave platter. Sprinkle with dill. If the fillets are wider than 2 to 3 inches, cut them in half lengthwise. Fold the thinner ends of each fish fillet under the thicker center in two-fold letter fashion. Place seam side down next to potato rounds. Spoon tomatoes in center of platter and sprinkle with basil. Spoon half of the Creamy Mustard Sauce evenly over the fish fillets. Stick a toothpick into enter of each fish fillet to keep covering from touching the sauce. Cover tightly with plastic wrap, turning back one side slightly to vent steam. Microwave on HIGH 10 to 12 minutes rotating platter halfway through cooking. Serve with lemon wedges and extra sauce. Creamy Mustard Sauce: In a small bowl mix 1/2 cup mayonnaise with 2 tablespoons Dijon style mustard and 2 teaspoons horseradish. Note: If fresh herbs are unavailable use 1 teaspoon dry. 4 tomatoes is about 2 cups.
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