Dill Snapper Fillets With Cucumber Yogurt Sauce
|Red snapper fillets||1 1⁄4 Pound (4 In Number, 625 Grams)|
|Lemon juice||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh dill/1 teaspoon dried dill||2 Tablespoon|
|For cucumber yogurt sauce|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Light sour cream||1⁄4 Cup (4 tbs)|
|Finely chopped cucumber||1⁄2 Cup (8 tbs)|
|Chopped green onion||1 Tablespoon|
|Freshly ground pepper||To Taste|
On broiler pan or in microwave-safe dish, arrange fillets in single layer with thickest part to outside.
Brush with lemon juice; sprinkle with garlic and dill.
Broil for 6 to 8 minutes or microwave, covered loosely with waxed paper, at high (100%) power for 4 to 5 minutes or until fish is opaque and flakes easily when tested with fork.
Cucumber-Yogurt Sauce: Meanwhile, in small dish, combine yogurt, sour cream, cucumber, onion, and pepper to taste; mix well.
Spread over fish and broil for 2 minutes or micro wave at high (100%) power for 1 minute or until sauce is hot.