Difference between revisions of "Fish Fillets with Yogurt Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:Georgian Meat Dishes" to "Category:Meat Recipes Category:Georgian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 cups toasted [[wheat germ]] | * 2 cups toasted [[wheat germ]] | ||
| − | == | + | == Procedures == |
# Mix [[yogurt]], [[cilantro]], [[paprika]], and [[green onions|green onion]] in small bowl. | # Mix [[yogurt]], [[cilantro]], [[paprika]], and [[green onions|green onion]] in small bowl. | ||
# Season fish with [[salt]] and [[pepper]]. | # Season fish with [[salt]] and [[pepper]]. | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 1½ cups yogurt plain no-fat
- 6 tbsp minced fresh cilantro
- 4 tbsp minced green onion
- 2 tsp paprika
- non-stick vegetable oil spray
- 8 flounder or sole fillets
- 4 large egg whites
- 2 cups toasted wheat germ
Procedures
- Mix yogurt, cilantro, paprika, and green onion in small bowl.
- Season fish with salt and pepper.
- Preheat oven to 500°F.
- Spray baking sheet with vegetable oil spray.
- Place in oven.
- Whisk egg whites in medium bowl until foamy.
- Place wheat germ on large sheet of waxed paper.
- Dip fish fillets into egg whites, then turn fillets in wheat germ, coating lightly.
- Place fish fillets on hot baking sheet.
- Sprinkle with salt and pepper.
- Bake until fish is opaque in center, about 8 minutes.
- Remove from oven; let stand 2 minutes.
- Transfer to platter.
- Serve yogurt sauce alongside.
