CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Dairy |
|
Seafood, Microwave |
4 |
Servings |
INGREDIENTS
|
|
Judy Garnett – pjxg05a |
1/2 |
c |
Mayonnaise |
1 |
tb |
Butter — or margarine |
1/2 |
c |
Dairy sour cream |
1 |
md |
Onion — sliced |
1/4 |
c |
Chili sauce |
4 |
|
Flounder fillets — or sole |
1 |
tb |
Dried parsley flakes |
1/4 |
ts |
Salt |
|
|
Parsley sprigs — for |
|
|
Garnish |
1/8 |
ts |
Pepper |
INSTRUCTIONS
In a 9 inch microwave-safe pie plate, microwave butter or margarine at 100%
power for 45 to 60 seconds or until melted. Add onion and stir until well
coated, separating into rings. Cover tightly with plastic wrap, turning one
edge back. Microwave at 100% power for 3 minutes or until crisp-tender. Pat
fish dry wtih paper towels. Sprinkle with salt and pepper. Roll up,
starting at narrow end. Place fish rolls, seam side down, around outer edge
of pie plate on top of onions. Cover with waxed paper. Microwave at 100%
power for 6 to 8 minutes or until fish flakes easily, rotating plate
one-half turn after 3 minutes. In small bowl, stir mayonnasie, sour cream,
chili sauce and dried parsley until bleended. Pour over fish rolls.
Microwave, uncovered, at 100% power for 2 to 3 minutes or until bubbly and
heated through. Garnish center with parsley or watercress sprigs. Serve
with rice, if desired. Source: Current
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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