- 10 mins
- 20 mins
Ingredients
- MUSTARD HORSERADISH SAUCE:
- 3 Tbsp olive oil or oil
- 3 Tbsp Dijon mustard
- 1 Tbsp dairy sour cream
- 1 Tbsp prepared horseradish
- 1 tsp dried Italian seasoning
- dash pepper
- FISH;
- 4 (4oz) whitefish, haddock or orange roughy fillets
Preparation
Step 1
Heat grill. In small bowl, combine all sauce ingredients; blend well.
When ready to barbeque, oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with sauce. Cook 6 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with sauce. Heat any remaining sauce to a boil; serve with fish.
BROILER DIRECTION: Prepare sauce as directed. Heat broiler. Oil broiler pan. Place fish on oiled boiler pan; broil 4 to 6 inches from heat for 6 to 10 minutes or until fish flakes easily with fork; turning once and brushing occasionally with sauce. Heat any remaining sauce to a boil; serve with fish.
Calories: 270
Carbs: 1g
Fat: 18g
Cholesterol: 70mg
Sodium: 330 mg
Potassium: 400mg