Fish Fillets With Ginger-Dill Sauce
Recipe from Better Homes and Gardens

The ginger-and-shrimp dill sauce complements any variety of mild-tasting fish.


Fish Fillets With Ginger-Dill Sauce

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Ingredients
  • 1/3  cup
    mayonnaise or salad dressing
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  • 2  tablespoons
    dairy sour cream
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  • 1/2  teaspoon
    minced dried onion
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  • 1/4  teaspoon
    ground ginger
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  • 1  teaspoon
    snipped fresh dill weed or 1/4 teaspoon dried dill weed
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  •  
    Dash salt
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  • 1/4  cup
    peeled, cooked, or canned small shrimp
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  • 1  pound
    fresh or frozen fish fillets, thawed (such as cod, sole or flounder)
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  •  
    Lemon wedges (optional)
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  •  
    Fresh dill sprigs (optional)
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  • 1  tablespoon
    margarine or butter
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Directions
1.
In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
2.
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.

Make ahead tip
Prepare mayonnaise shrimp mixture; cover and chill up to 8 hours.
Nutrition information
Calories 269, Total Fat 20 g, Cholesterol 73 mg, Sodium 252 mg, Carbohydrate 1 g, Fiber 0 g, Protein 21 g. Daily Values: Vitamin A 10%. Percent Daily Values are based on a 2,000 calorie diet
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