Fish Fillets In Cucumber Sauce
|Cucumber||1 Medium, unpeeled and chopped|
|Dill weed||1⁄2 Teaspoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Medium, chopped|
|Frozen fish fillets||2 Pound (Thawed)|
1. Combine cucumber, dill weed and 2 tablespoons butter in 4-cup glass measure.
2. Microwave on ROAST for 3 to 4 minutes or until butter is melted. Stir in soup, sour cream and tomato; set aside. Combine butter and salt in 2-quart (12 x 7) glass baking dish.
3. Microwave on ROAST for about 1 minute or until melted. Arrange fish with thick edges toward outside of dish. Pour sauce over fish. Cover with plastic wrap.
4. Microwave on ROAST 18 to 20 minutes or until fish flakes easily. Let stand, covered, 5 minutes before serving.
Serving size: Complete recipe
Calories 1373 Calories from Fat 573
% Daily Value*
Total Fat 65 g100.2%
Saturated Fat 25.9 g129.7%
Trans Fat 0 g
Cholesterol 713.5 mg237.8%
Sodium 3015.2 mg125.6%
Total Carbohydrates 39 g13%
Dietary Fiber 4.4 g17.6%
Sugars 14.9 g
Protein 168 g336.2%
Vitamin A 50.9% Vitamin C 36.3%
Calcium 69.3% Iron 19.9%
*Based on a 2000 Calorie diet