1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon mayonnaise or salad dressing
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard
1/8 teaspoon bottled hot pepper sauce
Salt & pepper to taste
2 Mahi−Mahi Steaks
1 tablespoon vegetable oil
1 tablespoon lemon juice
Combine sour cream, yogurt, mayonnaise, mustard, and hot sauce. Stir in dill; add salt and pepper to taste. Blend well.
Allow to stand at least 1/2 hour to blend flavors. Serve at room temperature.
May be refrigerated up to 24 hours.
Pat fish dry with paper towels. Combine oil and lemon juice; brush on both sides of fish. Season lightly with salt and white pepper.
Place an inch apart in a lightly oiled baking dish. Bake at 450F for approximately 15 mintues. When fish tests are done, transfer to warm plates. Spoon Dill Sauce over fish.