INGREDIENTS

INSTRUCTIONS

From: PatH <phannema@wizard.ucr.edu>
Date: Tue, 2 Jul 1996 09:41:45 -0700 (PDT)
Recipe By: BHG, Spring 1990 p18 - Adaption
Prepare fish - thaw, rinse, remove bones, scales. Towel dry. Preheat oven
to 450F.
Heat an oven-proof skillet or saute pan large enough to hold all portions
of fish. Spray with cooking oil and brown one side of the fish for about 3
minutes. Carefully flip the fillet to the other side. Turn off the heat.
Pour in the wine. Sprinkle with crushed tarragon or other dried herb. Cover
(see Alert) and transfer pan to a center rack in oven; bake 6 minutes.
THE LID should prevent moisture from escaping before the 6 minutes have
lapsed. If more 'poaching liquid' is needed, use up to 1/2 cup of water.
While fish is in the oven, coarsely chop the unpeeled, uncooked zucchini.
In a small bowl combine mayonnaise and yogurt (or yogurt cheese). Add
zucchini and chives. Stir gently to mix.
To serve, peas and radishes on plates. Arrange fish and spoon some sauce
over each. Offer finely shredded raw carrot as garnish on top of sauce.
ALERT!  The ovenproof plastics used for pan handles do not tolerate
temperatures above 350-375F. Use foil to cover the pan while it is in the
oven.
[Original poached entirely on the stove top in 1/2 cup wine and 1-1/2 cups
water.]
Serving Ideas : snow peas, radishes, bran muffin, melon
NOTES : Here's a refreshing change from tartar sauce.  Use this creamy
chive and zucchini mayonnaise on salmon, cod, halibut, shark, even
red-snapper. Go for color! Cherry tomatoes and radishes; snap peas or pea
pods. Yogurt cheese will give the sauce a richer taste.
MC-Recipe Digest V1 #137
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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