Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Judy Garnett - pjxg05a 1/2 c Mayonnaise
1 tb Butter; or margarine 1/2 c Dairy sour cream
1 Medium onion; sliced 1/4 c Chili sauce
4 Flounder fillets; or sole 1 tb Dried parsley flakes
1/4 ts Salt Parsley sprigs; for garnish
1/8 ts Pepper

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

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