Baked Mahi Mahi with Dill Sauce
Instructions:
- 1/4 cup sour cream
- 1/4 cup plain yogurt
- 1 tablespoon mayonnaise or salad dressing
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon bottled hot pepper sauce
- Salt & pepper to taste
- 2 Mahi−Mahi Steaks
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- Salt
- White pepper
- Combine our sour cream, yogurt, mayonnaise, mustard, and hot sauce.
- Stir in dill; add salt and pepper to taste. Blend well.
- Allow to stand at least 1/2 hour to blend flavors.
- Serve at room temperature.
- May be refrigerated up to 24 hours.
- Pat fish dry with paper towels. Combine oil and lemon juice; brush on both sides of fish.
- Season lightly with salt and white pepper.
- Place an inch apart in a lightly oiled baking dish.
- Bake at 450F for approximately 15 mintues.
- When fish tests are done, transfer to warm plates. Spoon Dill Sauce over fish.