Lemon Cucumber Fillets
|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)|
In small bowl, combine Tangy Topper, dill weed, lemon peel and garlic powder.
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.
Calories 209 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 0.03 g0.14%
Trans Fat 0 g
Cholesterol 112.5 mg37.5%
Sodium 372.9 mg15.5%
Total Carbohydrates 13 g4.4%
Dietary Fiber 1.2 g5%
Sugars 8.9 g
Protein 31 g61.4%
Vitamin A 1.9% Vitamin C 26.8%
Calcium 12.1% Iron 3.2%
*Based on a 2000 Calorie diet