Creole Mustard Redfish or Speckled Trout
Start to finish: 15 minutes
Makes: 4 servings
1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick. Redfish or Speckled Trout.
1/2 teaspoon lemon-pepper seasoning
1/4 cup dairy sour cream
1 tablespoon milk
1 tablespoon Creole Mustard
2 teaspoons snipped fresh chives or chopped green onion tops
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with lemon-pepper seasoning.
2. Broil 4 inches from the heat until fish flakes easily when tested with a fork.
(If fillets are 1 Inch thick, turn once halfway through broiling.)
3. Meanwhile, in a small saucepan stir together sour cream, milk, mustard, and chives. Cook and stir over low heat until heated through (do not boil).
Spoon sauce over fish to serve.