| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Tabasco, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Dry white wine or bottled clam juice |
| 1 |
|
Lemon; sliced |
| 1 |
sm |
Onion; sliced (optional) |
| 2 |
|
Bay leaves |
| 8 |
|
Black peppercorns |
| 4 |
|
Dill sprigs |
| 1 |
ts |
TABASCO brand Pepper Sauce |
| 1/4 |
ts |
Salt |
| 4 |
|
Salmon or halibut steaks; 8 ounces each |
| 1 |
c |
Plain yogurt |
| 1 |
tb |
Chopped fresh dill |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
TABASCO brand Pepper Sauce |
INSTRUCTIONS
YOGURT DILL SAUCE
In large skillet, combine water, wine, lemon, onion, bay leaves,
peppercorns, dill, TABASCO Sauce and salt. Bring to a boil. Reduce heat to
low; simmer, covered, 15 minutes. Add salmon to skillet. Simmer, covered,
12 to 15 minutes or until fish flakes easily when tested with fork. Serve
warm or chilled with Yogurt Dill Sauce. Yogurt Dill Sauce: In small bowl,
stir together ingredients until well blended. Makes about 1 cup. Makes 4
servings. Nutrition information per serving: 329 Calories, 42 g protein, 13
g fat, 279 mg sodium, 110 mg cholesterol
>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 10, 1998
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