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Poached Virginia Fish Fillets With Dill and Caper Sauce

1 ½ lbs. Bluefish or striped bass fillets
2 cups Water

Preheat oven to 450 degrees. Place fillets on rack in large pan. Add water to pan. Cover pan with lid or foil. Bake for about 10 to 15 minutes or until fish flakes. Do not overcook. Remove fish from oven and carefully drain off liquid. Allow fish to cool in pan for about 20 minutes. Cover fish and refrigerate for at least an hour. Then remove from pan. Remove skin and dark flesh in center of fillet and discard. Spread fish with dill and caper sauce. Serve chilled fish garnished with lemon slices and capers. Serves 6.

Calories: 226, Protein: 23.5g/42%, Carbohydrates: .85g/2%, Cholesterol: 73mg, Sodium: 202mg, Fat: 56%.

Dill and Caper Sauce

1 tablespoon Fresh minced dill or 1 teaspoon dried dill
2 tablespoons Capers, drained
¼ cup Sour cream
¼ cup Mayonnaise
1 tablespoon Lemon juice

Combine all ingredients and mix well. Spread over chilled fish.

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