| FISH FILLETS WITH CUCUMBER YOGURT SAUCE |
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Serves 41 carton (8 ounces) plain nonfat yogurt 1 teaspoon lime juice 1 garlic clove, minced 1/2 small cucumber, unpeeled and finely chopped 1/2 teaspoon dill weed (optional) 3 tablespoons CRISCO Oil 4 flounder or sole fillets (about 1 pound) 1/4 cup all-purpose flour Pepper (optional) 2 -2/3 cups hot cooked rice (cooked without salt or fat) Combine yogurt, lime juice, garlic, cucumber and dill weed (if used) in small bowl. Heat oil in large skillet on medium heat. Coat fish fillets with flour. Shake off excess. Place fish in skillet. Cook 3 to 5 minutes per side or until fish flakes easily with fork. Season with pepper, if desired. Serve fish with yogurt sauce and hot rice. |
