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Fillets With Cucumber Sauce |
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Serves: 6 Print this Recipe* See note below. 1/2 cup cucumbers peeled, seeded and chopped 1 tablespoon green onions chopped 1 tablespoon butter or margarine 1 tablespoon flour 1/2 cup milk 1/2 cup mayonnaise reduced-calorie 1/2 teaspoon dill weed dried 1/4 teaspoon salt Dash black pepper 1 1/2 pounds fish filets, kipper snacks such as sole, orange roughy or cod 1 tablespoon lemon juice Additional salt (optional) Additional dried dill weed Watercress or parsley sprigs Lemon slices or wedges * Cooking Time: 10 to 12 minutes Power: 100% (700 watts) Standing Time: 3 minutes In a 2-cup microwavable measuring cup or bowl, place cucumber, green onion and butter. Microwave, uncovered, at 100% power (700 watts) for 2 minutes or until cucumber is tender. Stir in flour. Add milk and stir until blended. Microwave, uncovered, at 100% power for 2 minutes or until mixture comes to a boil. Stir in mayonnaise, 1/2 teaspoon dill weed, 1/4 teaspoon salt and dash of pepper; cover and set aside. Cut fish into serving-size pieces. Place fish in a 12 x 8 x 2-inch microwavable dish with thickest portions toward outer edge of dish, tucking thin ends under for even thickness. Sprinkle with lemon juice. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 6 to 8 minutes or until fish flakes easily, rotating dish one-half turn after 3 minutes. Let stand for 3 minutes. Transfer fish to a serving plate. If desired, sprinkle fish lightly with salt. Top fish with cucumber sauce and sprinkle with additional dill weed. Garnish with watercress or parsley and lemon. Serve immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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