| 1 | * use this sauce on broiled fish fillets or on poached chicken. |
| 2 | To cook any firm-fleshed white fish: brush with melted margarine and broil until fish flakes easily with fork -- usually takes only 5 minutes for a ?inch thick fillet. |
| 3 | Sauce: Chop the dill and parsley very finely. |
| 4 | Mince the garlic. |
| 5 | Chop the hard-boiled egg white very finely. |
| 6 | Drain the sun-dried tomatoes and chop finely. |
| 7 | Combine all ingredients in a small bowl except for oil. |
| 8 | Blend well with a whisk; slowly pour in the oil while continuing to whisk the mixture. |
| 9 | Set aside while broiling fish or poaching chicken. |
| 10 | Place the broiled fish or poached chicken on serving plates and place about ?of the sauce on each plate. |
| 11 | Serve immediately |
