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Lemon Cucumber Fillets Recipe
|Tangy topper||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Grated lemon peel||1⁄8 Teaspoon|
|Garlic powder||1 Dash|
|Fish fillets||12 Ounce, cut into 4 serving-size pieces (About 1/2 Inch Thick)|
|Thin lemon slices||8 (Very Thin)|
|Julienned cucumber||1 Cup (16 tbs)|
Calories 256 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 0.01 g0.04%
Trans Fat 0 g
Cholesterol 112.5 mg
Sodium 647 mg27%
Total Carbohydrates 24 g8.1%
Dietary Fiber 0.98 g3.9%
Sugars 15.4 g
Protein 30 g60.7%
Vitamin A 0.8% Vitamin C 24.3%
Calcium 11.3% Iron 2.4%
*Based on a 2000 Calorie diet
Chill at least 30 minutes.
Arrange fillets in 9-inch square baking dish with thickest portions toward outside of dish.
Top with lemon slices.
Spread cucumber strips around fish.
Cover with plastic wrap.
Microwave at High for 5 to 8 minutes, or until fish flakes easily with fork, rotating dish once.
Let stand, covered, for 3 minutes.
Serve fillets with herbed sauce.