Seafood Steaks with Dill Sauce
Recipe courtesy of National Fisheries Institute.
1 1/2 pounds swordfish, halibut, tuna, arctic char or salmon
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons fresh dill, minced; (or substitute 1 teaspoon dried dill)
1/2 cup sour cream
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
Dash hot pepper sauce
Salt and ground black pepper to taste
- Preheat oven to 425°F (220°C).
- Mix together 1 tablespoon lemon juice and olive oil; coat both sides of fish. Place in lightly oiled baking dish.
- Bake at 425°F (220°C) for ten minutes per inch thickness (measured at the thickest section) or until fish flakes when tested with a fork. Transfer fish to warm plates.
- Mix together sour cream, mayonnaise, Dijon mustard and dill weed. Add hot pepper sauce, salt and pepper to taste. Serve with cooked fish. Garnish with remaining dill sprigs.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 215; Total Fat: 12g; Saturated Fat: 1g; Total Carbs: 0g; Fiber: 0g; Protein: 25g; Sodium: 120mg.
Recipe and photograph courtesy of National Fisheries Institute.