Fish with Horseradish Dill Caper Sauce
- Yield: 6 to 8 servings
Ingredients
- 2pounds fish fillets (trout, red fish, orange roughy, tilapia, or your favorite)
- -- Salt and pepper
- 1/2cup plain nonfat yogurt
- 1teaspoon cornstarch
- 1tablespoon prepared horseradish
- 2teaspoons dry mustard
- 1/4cup grated Parmesan cheese
- 2tablespoons lemon juice
- 1teaspoon dried dill weed leaves
- 1tablespoon capers, drained
Instructions
- Preheat oven 375F. Line baking sheet with foil and coat with nonstick cooking spray.
- Season fish to taste. In small bowl, combine remaining ingredients. Dip each fish fillet into mixture and lay on prepared pan.
- Bake 20 to 25 minutes or until fish flakes easily with a fork.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 162
- Fat 5g
- Saturated Fat 1g
- Cholesterol 69mg
- Sodium 123mg
- Carbohydrate 2g
- Fiber 0g
- Protein 25g
