Dilly Sole Food

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LEMON-DILL SAUCE



Lemon-Dill Sauce image

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

Categories     Sauce     Citrus     Vegetarian     Quick & Easy     Lemon     White Wine     Dill     Simmer     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 5

3/4 cup dry white wine
3 tablespoons chopped shallot
2 tablespoons fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1 1/2 tablespoons chopped fresh dill

Steps:

  • Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

DILLY DOVER SOLE



Dilly Dover Sole image

This is a mild flavor fish that takes little time to cook and prep which makes it a great fast & healthy meal! I like to serve it with a side of rice and veggies.

Provided by dcardin77

Categories     < 30 Mins

Time 17m

Yield 2 Pieces, 3-4 serving(s)

Number Of Ingredients 7

6 -8 pieces dover sole
4 tablespoons garlic-flavored olive oil
1 tablespoon lemon juice
2 teaspoons dried dill weed
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Preheat Oven to 350.
  • Spray a cookie sheet or large baking pan with nonstick cooking spray.
  • Rinse fish off in cold water & lay on pan or cookie sheet, blot dry with paper towel.
  • Combine the olive oil and lemon juice in a small bowl.
  • Combine the dill, garlic powder & onion powder in another small bowl. (Fresh parsley and dill can be used in place of the dried).
  • Brush the oil & lemon mixture on each piece of fish, using a pastry brush.
  • Lightly sprinkle the herb mixture over each piece of fish.
  • Bake for 6-8 minutes. It is done when it lightly flakes when you touch it slightly with a fork.
  • Serve and Enjoy!

DILLY RED SNAPPER



Dilly Red Snapper image

A light and creamy dill sauce lends lovely flavor to tender fish fillets. "I like to serve this easy entree with a tossed salad and asparagus or a rice salad," says Sharon Semph of Salem, Oregon.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 medium lemon, thinly sliced
2 green onions, sliced
2 dill sprigs
2 red snapper fillets (6 ounces each)
1/8 teaspoon salt
Dash pepper
DILL SAUCE:
1/3 cup mayonnaise
1 garlic clove, minced
1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
1/2 teaspoon lemon juice
1/2 teaspoon minced green onion

Steps:

  • Place the lemon slices, onions and dill sprigs in a foil-lined baking pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil around fish and seal tightly. , Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients. Serve with fish.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

LEMON-DILL SAUCE FOR FISH



Lemon-Dill Sauce for Fish image

This is a nice change from tartar sauce, it's great to serve along side of fish, plan ahead this needs to chill for 2 hours or up to 24 hours before serving. One teaspoon or a small clove of fresh garlic is all that is needed or it will overpower the sauce, the flavours of this sauce will increase with chilling time, please adjust the dill to suit taste. Cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 2h5m

Yield 1 1/4 cups (approx)

Number Of Ingredients 7

1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons lemon juice (can use more lemon juice)
1 -2 tablespoon fresh dill (or use 1 teaspoon dried dill, or to taste)
1 teaspoon fresh minced garlic (or to taste)
salt and pepper

Steps:

  • In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
  • Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

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