| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Seafood | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Fresh dill — chopped |
| 1/2 | c | Fresh parsley — chopped |
| 1 | Garlic clove — minced | |
| 1 | Egg white — hard-cooked | |
| 1/4 | ts | Dry mustard |
| 2 | tb | Lemon juice |
| 1/4 | ts | Black pepper |
| 1/2 | c | Olive oil |
| 4 | Sun-dried tomatoes — drain, | |
| Chop | ||
| 4 | Fish fillets — *see note |
INSTRUCTIONS
* Use this sauce on broiled fish fillets or on poached chicken. To cook any firm-fleshed white fish: brush with melted margarine and broil until fish flakes easily with fork -- usually takes only 5 minutes for a 1/2-inch thick fillet. SAUCE: 1. Chop the dill and parsley very finely. Mince the garlic. Chop the hard-boiled egg white very finely. Drain the sun-dried tomatoes and chop finely. 2. Combine all ingredients in a small bowl except for oil. Blend well with a whisk; slowly pour in the oil while continuing to whisk the mixture. Set aside while broiling fish or poaching chicken. 3. Place the broiled fish or poached chicken on serving plates and place about 1/4 of the sauce on each plate. Serve immediately. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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