Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Arrange fish fillets on a nonstick baking sheet and sprinkle the top with lemon juice. In a small bowl, beat egg whites until soft peaks form. Fold in 2 tablespoons of the yogurt, along with the minced onion (and salt if desired). Spoon equal portions of the egg white topping over each fish fillet. Bake in a preheated 375-degree oven for about 20 minutes. Meanwhile, blend the rest of the yogurt with the remaining ingredients in a small double boiler. Cook over a full boil until mixture is hot, about 10-15 minutes. When fish is done, remove each fillet with a spatula and place on individual serving plates. Pour equal amounts of the mustard sauce over the top of each. Per serving: 240 calories; 40 g protein, 7 g fat, 5 g carbohydrate Source: Joe Weiders Muscle & Fitness Magazine 5/90 Posted to MM-Recipes Digest V4 #249 by "Deborah K?hnen" on Sep 19, 97
