| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Microwave, Seafood |
4 |
Servings |
INGREDIENTS
|
|
Judy Garnett – pjxg05a |
| 1/2 |
c |
Mayonnaise |
| 1 |
T |
Butter, or margarine |
| 1/2 |
c |
Dairy sour cream |
| 1 |
|
Onion, sliced |
| 1/4 |
c |
Chili sauce |
| 4 |
|
Flounder fillets, or sole |
| 1 |
T |
Dried parsley flakes |
| 1/4 |
t |
Salt |
|
|
Parsley sprigs, for |
|
|
Garnish |
| 1/8 |
t |
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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