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.