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Ingredients
- 1 medium cucumber chopped or diced into 1/4-inch pieces
- 1 Tbsp Dill
- 4 Tbsp margarine divided
- 1 (10.75 oz) can cream of mushroom soup
- 1/3 cup low-calorie sour cream
- 1 medium tomato chopped or diced
- 1/2 tsp salt
- 2 lbs fish fillets thawed
Ingredients
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Instructions
- Combine cucumber, dill, and 2 tablespoons margarine in a 4-cup glass measure. Microwave on high for 2–3 minutes until margarine is melted. Stir in soup, sour cream, and tomato; set aside.
- Combine remaining 2 tablespoons margarine and salt in a 2-quart microwave dish. Microwave 1 minute until melted.
- Arrange fish fillets with thick edges toward outside of dish. Pour sauce over fish and cover with plastic wrap.
- Microwave for 12–15 minutes or until fish flakes easily.
- Let stand covered for 5 minutes before serving. The sauce is also good served over rice.
Recipe Notes
*Note: Cooking time is intended for thicker pieces of fish, such as cod or salmon. If using thinner fish like Tilapia, check frequently while microwaving to adjust cooking time accordingly.
Recipe courtesy of Ruth Schmidt, Stevens Point, WI.
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