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Dill Snapper Fillets With Cucumber Yogurt Sauce Recipe
|Red snapper fillets||1 1⁄4 Pound (4 In Number, 625 Grams)|
|Lemon juice||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh dill/1 teaspoon dried dill||2 Tablespoon|
|For cucumber yogurt sauce|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Light sour cream||1⁄4 Cup (4 tbs)|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Chopped green onion||1 Tablespoon|
|Freshly ground pepper||To Taste|
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
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.