FISH: This is a great way to serve white fish, enjoy.

FISH WITH PEPPERCORN SAUCE:



6 thick white fish filets, skinned

3-4 stalks green onions, chopped

6 asparagus, cut into 1 ¼-inch pieces

3 tbsp. sour cream

1 tbsp. snipped chives

freshly ground black pepper & salt to taste

green-peppercorn Sauce:

1 ½ cups whipping cream
2 tbsp. green peppercorns, drained
10 fresh basil leaves



Blanch asparagus in salted boiling water for 1-2 minutes until tender but crisp. Drain and reserve.

Cut a pocket in the side of each fish fillet, taking care not to cut right through fillet.

To make sauce: Place cream, peppercorns and basil leaves in a saucepan. Cook mixture over low heat for 10 to 15 minutes, or until mixture thickens slightly. Remove basil from sauce. Keep warm.

Preheat oven to 350 degrees F., and grease a baking dish large enough to hold fish in a single layer.

Toss green onion, asparagus, sour cream, chives and black pepper to taste together in a bowl to mix well. Soon mixture into pockets of fillets and secure with toothpicks. Place fish in prepared dish; and season with salt to taste.

Bake for 10 to 15 minutes or until fish flakes when tested.

Serve fish with sauce immediately.