Dijon Mustard Fillets

1 Pound Fresh Or Frozen Fish Fillets	1 Tablespoon Dijon Mustard
Lemon-Pepper Seasoning	2 Teaspoons Snipped Fresh Chives
1/4 Cup Dairy Sour Cream	Dash Black Pepper
1 Tablespoon Milk

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Sprinkle with lemon pepper seasoning. Broil 4-inches from the heat until the fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Turn 1-inch thick fillets over halfway through broiling. Alternatively, fry fish in olive oil in fry pan over medium-high heat until fish flakes easily with a fork.

Meanwhile, in a small saucepan, stir together sour cream, milk, mustard, chives and black pepper. Heat through, but do not boil. Serve over fish. Makes 4 servings.

2003 Recipe - April Ferre - Better Homes and Gardens New Cookbook, 1996.

---

"This is a nice, tangy sauce that perks up bland white fish.  Add some honey for a little sweetness if desired." - April Ferre

---

Back to Fish & Seafood