Fish With Cooled Cucumber Sauce Recipe
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Ingredients
1 pound fresh or frozen fish fillets
1/3 cup chopped cucumber
2 tablespoons reduced calorie mayonnaise
2 tablespoons plain low fat yogurt
1 1/2 teaspoons prepared mustard
Directions
Thaw fish, if frozen.
Turn under any thin edges of fish.
In a 12x7 1/2x2 inch baking dish (use an 8x8x2 inch baking dish for low wattage ovens) arrange fish fillets with thicker portions toward outer edges of the dish.
Cover dish with vented clear plastic wrap.
Cook on 100% power (high) for 4 to 7 minutes or till fish flakes easily when tested with a fork, giving dish a half turn after 3 minutes.
Meanwhile, for sauce, in a small bowl stir together cucumber, mayonnaise, yogurt, and mustard.
Turn under any thin edges of fish.
In a 12x7 1/2x2 inch baking dish (use an 8x8x2 inch baking dish for low wattage ovens) arrange fish fillets with thicker portions toward outer edges of the dish.
Cover dish with vented clear plastic wrap.
Cook on 100% power (high) for 4 to 7 minutes or till fish flakes easily when tested with a fork, giving dish a half turn after 3 minutes.
Meanwhile, for sauce, in a small bowl stir together cucumber, mayonnaise, yogurt, and mustard.
