2 pounds fresh or frozen cod, haddock or perch fillets
8 ounce can crushed pineapple (juice pack)
8 ounce carton sour cream
1 small lemon, peeled, sectioned, and finely chopped
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
2 tablespoons milk
1/2 teaspoon celery seed
1/4 teaspoon dry mustard
1 tablespoon cooking oil

Preparation Instructions:

Thaw fish, if frozen. Drain pineapple, reserving 1/4 cup of the juice. For tartar sauce, in a small mixing bowl combine sour cream, lemon, green pepper, onion, milk, celery seed, dry mustard and the drained pineapple; mix well. Cover and chill.

Preheat the broiler. Cut fillets into 6 portions. In a shallow dish combine oil and the 1/4 cup reserved pineapple juice. Dip fish portions into mixture, turning to coat. Place fish on the rack of an unheated broiler pan. Broil 4 inches from heat till fish flakes easily when tested with a fork. Allow about 10 minutes for 1 inch thick fish portions, turning halfway through cooking time. Serve with tartar sauce. Store any remaining sauce in the refrigerator. Makes 6 servings.