Yield: 4 servings
|\N \N||Judy Garnett - pjxg05a|
|1 tablespoon||Butter; or margarine|
|1 \N||Medium onion; sliced|
|4 \N||Flounder fillets; or sole|
|½ cup||Dairy sour cream|
|¼ cup||Chili sauce|
|1 tablespoon||Dried parsley flakes|
|\N \N||Parsley sprigs; for garnish|
In a 9 inch microwave-safe pie plate, microwave butter or margarine at 100% power for 45 to 60 seconds or until melted. Add onion and stir until well coated, separating into rings. Cover tightly with plastic wrap, turning one edge back. Microwave at 100% power for 3 minutes or until crisp-tender. Pat fish dry wtih paper towels.
Sprinkle with salt and pepper. Roll up, starting at narrow end. Place fish rolls, seam side down, around outer edge of pie plate on top of onions. Cover with waxed paper. Microwave at 100% power for 6 to 8 minutes or until fish flakes easily, rotating plate one-half turn after 3 minutes. In small bowl, stir mayonnasie, sour cream, chili sauce and dried parsley until bleended. Pour over fish rolls.
Microwave, uncovered, at 100% power for 2 to 3 minutes or until bubbly and heated through. Garnish center with parsley or watercress sprigs. Serve with rice, if desired. Source: Current