Fish Fillets With Asparagus
|Vegetable oil spray||1|
|Fish fillets||20 Ounce (4 Fillets, 5 Ounce Each, Such As Haddock, Cod Or Other Mild Fish)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Margarine||2 Tablespoon, melted (Acceptable)|
|Cooked asparagus stalks||12|
|Sour cream||1⁄3 Cup (5.33 tbs) (Tangy)|
|Plain non-fat yogurt||1⁄3 Cup (5.33 tbs)|
|Minced chives||2 Teaspoon|
|Dried dillweed||1⁄2 Teaspoon|
Lightly spray a broiler pan with vegetable oil.
Rinse fish and pat dry.
Season fish with pepper and lemon juice and brush with margarine.
Place on broiler pan and broil about 8 minutes, turning once, or until fish almost flakes.
Remove from oven and top each fillet with 3 stalks of asparagus.
In a small bowl, combine Tangy Sour Cream, yogurt, chives, horseradish and dill weed.
In another small bowl, beat egg white until stiff peaks form; fold into sour cream mixture.
Spread sour cream mixture over each fillet to cover fish and asparagus.
Return to broiler and broil 1 to 2 minutes, or until golden brown.
Sprinkle with parsley.