Baked Mahi-Mahi with Dill Sauce

1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon mayonnaise or salad dressing
1 tablespoon minced fresh dill or 1 teaspoon Watkins Dried Dill
1/2 teaspoon Dijon mustard
1/8 teaspoon bottled Watkins Calypso Hot Pepper Sauce
Watkins Sea Salt & Watkins Pepper to taste
2 Mahi-Mahi Steaks
1 tablespoon Watkins Grapeseed Oil
1 tablespoon lemon juice

Dill Sauce:
Combine our sour cream, yogurt, mayonnaise, mustard, and hotsauce. Stir in dill; add salt and pepper to taste. Blend well. Allow to stand at least 1/2 hour to blend flavors. Serve at room temperature. May be refrigerated up to 24 hours.

Fish:
Pat fish dry with paper towels. Combine oil and lemon juice; brush on both sides of fish. Season lightly with salt and white pepper. Place an inch apart in a lightly oiled baking dish. Bake at 450F for approximately 15 mintues. When fish tests are done, transferto warm plates. Spoon Dill Sauce over fish.