Sour Cream Dill Talapia
We have had our first crop share delivery from Blue Lagoon Organics which we are splitting with another family and J1 and J2. The first night I made a salad with the purple leaf lettuce and kale and added some pickled beets and chopped purple leeks.
This weekend I put together “Ogorki” (what my Polish Grandma used to call her cucumber and dill salad) and butter and carrots roasted in honey and dill. Do you see a theme here? Even though I have only 1/3 of the delivery, I have more dill than I have ever had at one time.
I concocted this low cal/low fat dish the night of our pick up and it was a hit. The creaminess from the no fat sour cream was enough to moisten the fusili which I simply tossed with olive oil and coarsely ground sea salt. Can’t wait for this Thursday’s surprizes…..
- 3-4 talipia fillets
- 3 T no fat sour cream
- 1t no fat Miracle Whip
- 1 clove garlic, minced
- 1 T fresh dill
- coarsely ground sea salt & pepper
- 1 young purple leek, thinly sliced (or 3 green onions) for garnish
- Pre-heat oven to 375 degrees.
- Spray baking pan with canola oil.
- Place fish in pan.
- Mix sour cream, Miracle Whip, garlic and fresh dill.
- Ladle over fish.
- Bake uncovered for 15-20 minutes.
- Plate fish and garnish with leeks.
Kath’s quote: “Be not angry or sour at table; whatever may happen put on the cheerful mien, for good humor makes one dish a feast.”-From a Shaker manual, ‘Gentle Manners’
Love-that is all.
Looks yummy, although I would adapt it to use full-fat sour cream and real whipping cream. Low-carb, baby!!! Thanks for the inspiration!
I’m going to try a similar recipe as the cucumber dill salad, but with added shrimp tonight! I am also going to try ‘Lettuce Soup’ as my crisper was too cold and my lettuce was completely limp when I got home :(