From Sandi's Recipe File - Broiled Fish with Tropical Tartar Sauce

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"Broiled Fish with Tropical Tartar Sauce"

Recipe Source:
Low Salt Cooking from
Better Homes and Gardens

Serving Size: 6 servings

Amount Ingredient

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.

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