Dijon-Mustard Fillets
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 168. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 pound fresh or frozen fish fillets
- 1/4 cup dairy sour cream
- 1 tablespoon milk
- 1 tablespoon Dijon-style mustard
- 2 teaspoons snipped chives
Instructions
- Thaw fish, if frozen. Measure thickness of fish. Place fish on the unheated rack of a broiler pan. Broil 4 inches from the heat till fish flakes easily with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness. Turn once if more than 1 inch thick.)
- Meanwhile, in a small saucepan stir together sour cream, milk, mustard, chives, and a dash pepper. Cook till hot (do not boil). Serve over fish. Makes 4 servings.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "tilapia again" by ndrwfgg; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/69024001@N00/1659491117. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.