Ingredients

1/3 cup mayonnaise or salad dressing

2 tablespoons dairy sour cream

1 teaspoon minced dried onion

1 teaspoon ground ginger

2 teaspoons snipped fresh dill weed or 1/2 teaspoon dried dill weed

Dash salt

1/4 cup peeled, cooked, or canned small shrimp

1 pound fresh or frozen fish fillets, thawed (such as cod, sole or flounder)

Lemon wedges (optional)

Fresh dill sprigs (optional)

1 tablespoon margarine or butter

Preparation

Prep: 15 minutes Cook: 5 minutes

Directions

  1. In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
  2. Place fillets in a 2-quart rectangular microwave-safe baking dish. Dot with margarine. Cover with waxed paper. Micro-cook on 100 percent power (high) for 4 to 7 minutes or until fish just begins to flake easily, turning dish once. Spoon sauce atop fish. Cover; cook on high for 1 to 2 minutes more or until sauce is heated through. Serve with lemon wedges and garnish with fresh dill sprigs, if desired.

Make ahead tip: Prepare mayonnaise shrimp mixture; cover and chill up to 8 hours