Fish Fillets With Ginger-Dill Sauce

• 1/3 cup mayonnaise or salad dressing
• 2 tablespoons dairy sour cream
• 1 teaspoon minced dried onion
• 1 teaspoon ground ginger
• 2 teaspoons snipped fresh dill weed or 1/2 teaspoon dried dill weed
• Dash salt
• 1/4 cup peeled, cooked, or canned small shrimp
• 1 pound fresh or frozen fish fillets, thawed (such as cod, sole or flounder)
• Lemon wedges (optional)
• Fresh dill sprigs (optional)
• 1 tablespoon margarine or butter

1. Prep: 15 minutes
2. Cook: 5 minutes
3. Directions
4. 1. In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
5. 2. Place fillets in a 2-quart rectangular microwave-safe baking dish. Dot with margarine. Cover with waxed paper. Micro-cook on 100 percent power (high) for 4 to 7 minutes or until fish just begins to flake easily, turning dish once. Spoon sauce atop fish. Cover; cook on high for 1 to 2 minutes more or until sauce is heated through. Serve with lemon wedges and garnish with fresh dill sprigs, if desired.
6. Make ahead tip: Prepare mayonnaise shrimp mixture; cover and chill up to 8 hours

mayonnaise, sour cream, onion, ground ginger, dill, salt, shrimp, fish, lemon wedges, dill, margarine

Taken from www.epicurious.com/recipes/member/views/fish-fillets-with-ginger-dill-sauce-1232107 (may not work)