Recipe - El Cajon Sauce With Fish Or Chicken

One half cup Fresh dill chopped
One half cup Fresh parsley chopped
1 Garlic clove minced
1 Egg white hardcooked
One fourth teaspoon Dry mustard
2 tablespoon Lemon juice
One fourth teaspoon Black pepper
One half cup Olive oil
4 Sundried tomatoes drain,
Chop
4 Fish fillets *see note

* Use this sauce on broiled fish fillets or on poached chicken. To cook any
firmfleshed white fish: brush with melted margarine and broil until fish
flakes easily with fork usually takes only 5 minutes for a 1/2inch
thick fillet.

SAUCE: 1. Chop the dill and parsley very finely. Mince the garlic. Chop the
hardboiled egg white very finely. Drain the sundried tomatoes and chop
finely. 2. Combine all ingredients in a small bowl except for oil. Blend
well with a whisk; slowly pour in the oil while continuing to whisk the
mixture. Set aside while broiling fish or poaching chicken. 3. Place the
broiled fish or poached chicken on serving plates and place about One fourth of
the sauce on each plate. Serve immediately.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip