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Ingredients
| orange roughy fish: 4 oz |
| lite mayonnaise: 1/4 cup |
| dill cucumber pickles (chopped): 1/4 cup |
| lowfat plain yogurt: 2 tsp |
| parsley: 2 tsp |
| onions (chopped): 1 tsp |
| dried tarragon (ground): 1/4 tsp (dry mustard) |
| olive oil: 1 tsp |
Orange roughy with tarragon sauce
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
6 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.
2. For the sauce, in a small bowl stir together mayonnaise dressing, pickle, yogurt, parsley, onion, and tarragon or mustard. Let stand at room temperature while preparing fish.
3. Spray the unheated rack of a broiler pan with nonstick cooking spray. Arrange fish on rack and brush both sides of fillets lightly with oil.
4. Broil fish 4 inches from the heat until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. If fish is 1 inch or more thick, turn it over halfway through broiling. Serve fish with sauce. Makes 4 servings