Anononymous 8-1-2005

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

Salt

White pepper

Combine our 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.