Fish Fillets With Asparagus Recipe
Ingredients
| Vegetable oil spray | ||
| 4 5-ounce fish fillets, such as haddock, cod or other mild fish | ||
| Ground black pepper | 1/2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| 2 tablespoons acceptable margarine, melted | ||
| 12 stalks cooked asparagus | ||
| 1/3 cup Tangy Sour Cream | ||
| 1/3 cup plain nonfat yogurt | ||
| Chives | 2 Teaspoon, minced | |
| Horseradish | 2 Teaspoon | |
| 1/2 teaspoon dried dill weed | ||
| Egg white | 1 | |
| Parsley | 2 Tablespoon | |
Directions
Preheat boiler.
Lightly spray a broiler pan with vegetable oil.
Rinse fish and pat dry.
Season fish with pepper and lemon juice and brush with margarine.
Place on broiler pan and broil about 8 minutes, turning once, or until fish almost flakes.
Remove from oven and top each fillet with 3 stalks of asparagus.
In a small bowl, combine Tangy Sour Cream, yogurt, chives, horseradish and dill weed.
In another small bowl, beat egg white until stiff peaks form; fold into sour cream mixture.
Spread sour cream mixture over each fillet to cover fish and asparagus.
Return to broiler and broil 1 to 2 minutes, or until golden brown.
Sprinkle with parsley.
Lightly spray a broiler pan with vegetable oil.
Rinse fish and pat dry.
Season fish with pepper and lemon juice and brush with margarine.
Place on broiler pan and broil about 8 minutes, turning once, or until fish almost flakes.
Remove from oven and top each fillet with 3 stalks of asparagus.
In a small bowl, combine Tangy Sour Cream, yogurt, chives, horseradish and dill weed.
In another small bowl, beat egg white until stiff peaks form; fold into sour cream mixture.
Spread sour cream mixture over each fillet to cover fish and asparagus.
Return to broiler and broil 1 to 2 minutes, or until golden brown.
Sprinkle with parsley.
Chef
