Prep Time 10m
Cook Time 10m
Ready Time 20m
Yield 4 servings

  • 1 (8 oz.) container plain yogurt
  • 1 teaspoon lime juice
  • 1 clove garlic, minced
  • 1/2 small seedless cucumber, unpeeled and finely chopped
  • 1/2 teaspoon dill weed
  • Salt and pepper, to taste
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • Salt and pepper, to taste
  • 4 sole, flounder, tilapia or other mild white fish fillets, about 1 pound
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 cups hot cooked white and wild rice blend
Preparation Directions
  • Step 1Combine yogurt, lime juice, garlic, cucumber and dill weed in small bowl; set aside.
  • Step 2Whisk flour with salt and pepper in shallow dish. Coat fish fillets in flour mixture; shake off excess.
  • Step 3Heat oil in large skillet over medium heat; place fish in skillet. Cook 5 to 7 minutes per side or until fish flakes easily with fork.
  • Step 4Serve with cucumber sauce and hot rice.
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