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Orange Roughy with Tarragon Tartar Sauce

4 x 4-oz orange roughy fillets
1/4 c Finely chopped dill pickle
2 tb Snipped fresh Parsley
1/4 ts Dried tarragon or dry mustard
1/4 c Mayonnaise or salad dressing
2 tb Plain lo-cal Yogurt
1 tb Thinly sliced green onion
1 tb Cooking oil

Thaw fish, if frozen. Rinse fish and pat dry with. Set aside. In a small bowl stir together the mayonnaise, pickle, yogurt, parsley, onion, and tarrogon or mustard. Let stand at room temp while making fish.

Spray the unheated rack of broiler pan with Pam. Arrange fish on rack and brush both sides of fillets lightly with oil.

Broil fish 4" from heat or till fish flakes easily. Allow 4-6 minutes per 1/2" thickness of fish. If fish is 1" or more thick, turn it over halfway through broiling. Serve fish with tartar sauce.

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