Slaw Fillet Roll-Ups
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Prepared horseradish||1⁄4 Teaspoon|
|Celery seed||1⁄8 Teaspoon|
|Fish fillets||8 Ounce (About 0.25 Inch Thick, Use Two 4 Ounce Pieces)|
|Coleslaw||1⁄3 Cup (5.33 tbs), well-drained|
1. In a 6-ounce custard cup, combine sour cream, mustard, horseradish and celery seed. Pat fillets dry with paper towels. Spread about 1 teaspoon sour-cream mixture on 1 side of each fillet. Set aside remaining sour-cream mixture.
2. Top each fillet with about 2 tablespoons coleslaw. Spread evenly on fillets. Roll up, jelly-roll style, starting at narrow end; secure with wooden picks.
3. Place fillet rolls on a microwave rack in a 9-inch pie plate. Cover with vented plastic wrap. Microwave at 100% (high) 4-1/2 to 5 minutes or until center of fish is beginning to flake when tested with a fork. Give dish a half turn after 2 minutes. Let stand, covered, 5 minutes.
4. Microwave remaining sour-cream mixture at 50% (medium) 20 seconds. Spoon over fillets. Garnish with paprika and watercress, if desired.