Dill Snapper Fillets With Cucumber Yogurt Sauce Recipe


MethodMain Ingredient


 Red snapper fillets1 1⁄4 Pound (4 In Number, 625 Grams)
 Lemon juice1 1⁄2 Teaspoon
 Garlic1 Clove (5 gm), minced
 Chopped fresh dill/1 teaspoon dried dill2 Tablespoon
For cucumber yogurt sauce
 Low fat plain yogurt1⁄4 Cup (4 tbs)
 Light sour cream1⁄4 Cup (4 tbs)
 Finely chopped cucumber1⁄2 Cup (8 tbs)
 Chopped green onion1 Tablespoon
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 716 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 233.3 mg

Sodium 464.7 mg19.4%

Total Carbohydrates 15 g5.1%

Dietary Fiber 2 g8%

Sugars 5.5 g

Protein 123 g246.8%

Vitamin A 74.1% Vitamin C 79.3%

Calcium 45.1% Iron 20.8%

*Based on a 2000 Calorie diet


On broiler pan or in microwave-safe dish, arrange fillets in single layer with thickest part to outside.
Brush with lemon juice; sprinkle with garlic and dill.
Broil for 6 to 8 minutes or microwave, covered loosely with waxed paper, at high (100%) power for 4 to 5 minutes or until fish is opaque and flakes easily when tested with fork.
Cucumber-Yogurt Sauce: Meanwhile, in small dish, combine yogurt, sour cream, cucumber, onion, and pepper to taste; mix well.
Spread over fish and broil for 2 minutes or micro wave at high (100%) power for 1 minute or until sauce is hot.