4 4-ounce monk fish fillets or other firm fish fillets
Cooking spray
Sauce:
1/4 cup fat-free mayonnaise
1/4 cup finely chopped dill pickle
2 tbsp. plain, fat-free yogurt
2 tbsp. chopped fresh dill
1 tbsp. chopped green onion
Mix the sauce ingredients well in a small bowl. Set sauce aside.
Remove rack from broiler and pre-heat broiler. Rinse fish and pat dry with paper towels. Spray the unheated rack of the broiler with cooking spray. Arrange fish on the rack and lightly spray fillets with cooking spray. Broil fish four inches from the heat until the fillets flake easily when tested with a fork. Allow for four-to-six minutes per half-inch of thickness. If fish is one inch thick or more, turn it over half-way through broiling. Serve with
tartar sauce.
Serves 4.
Calories 103, Fat 3 g, Carbs 3 gm, Sodium 251 mg, Fiber 0 gm.
Points 2.
--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford
------------------------------------
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