South Beach Lemon Sauce

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Makes: 4 servings adjust
A delicious lemon sauce for serving over fish -- I've used it for talapia and salmon (the latter being what it was originally described for). It is a big hit in my family. Part of my Rosh Hashanah meal. Easily expandable -- I usually do the 8 oz sour cream cup (about doubled this recipe) and it spreads over at least 10 people. As written here, this will probably spread over 4-6 people.

Directions

Ingredients

  • 1 tablespoon Olive Oil
  • 1 clove Garlic, minced

Step 1

Heat the olive oil in a small pan. Add the garlic and heat just for a minute.

Ingredients

  • 1⁄4 cup Lemon Juice
  • 2 tablespoons Capers, optional
  • 1 teaspoon Lemon Pepper Seasoning

Step 2

Add juice, capers (if using, I never have), and lemon-pepper seasoning. Bring to a boil, then immediately lower temperature.

Ingredients

  • 1⁄2 cup Fat-Free Sour Cream

Step 3

Add the sour cream and heat just until warmed through. **Do not allow to boil again!**
 

Step 4

Serve warm, poured over or under fish.
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