Recipe: Tangy Grilled Fish with Mustard Horseradish Sauce

TANGY GRILLED FISH

4 (4 ounces eacj) whitefish, haddock or orange roughy fillets
FOR THE MUSTARD HORSERADISH SAUCE:
3 Tablespoons olive oil or salad oil
3 Tablespoons Dijon mustard
1 Tablespoon dairy sour cream
1 tablespoon prepared horseradish
1 teaspoon dried Italian seasoning
Dash pepper

Heat grill. In small bowl, combine all sauce ingredients; blend well.

WHEN READY TO BARBECUE:
Oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with sauce. Cook 6 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with sauce.

Heat any remaining sauce to a boil; serve with fish.

BROILER DIRECTIONS:
Prepare sauce as directed. Heat broiler. Oil broiler pan. Place fish on oiled broiler pan; broil 4 to 6 inches from heat for 6 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with sauce. Heat any remaining sauce to a boil, serve with fish.

4 servings.
Source: Pillsbury Classic Cookbook,Cool Salads & Sizzling BBQ.