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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl stir together mayonnaise or salad dressing, sour cream, minced onion, ginger, dill weed, and salt. Stir in shrimp; set aside.
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. Makes 4 servings.