Creole Mustard Fillets

Creole Mustard Fillets

Start to finish: 15 minutes
Makes: 4 servings
1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick. Redfish, Speckled Trout, Catfish.
1/2 teaspoon lemon-pepper seasoning
1/4 cup dairy sour cream
1 tablespoon milk
1 tablespoon Creole Mustard
2 teaspoons snipped fresh chives or chopped green onion tops

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with lemon-pepper seasoning.

2. Broil 4 inches from the heat until fish flakes easily when tested with a fork.
(If fillets are 1 Inch thick, turn once halfway through broiling.)

3. Meanwhile, in a small saucepan stir together sour cream, milk, mustard, and chives. Cook and stir over low heat until heated through (do not boil).
Spoon sauce over fish to serve.

Enjoy!

Belinda Pounders

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