3 lb. fish fillets (original recipe for grouper but great with dolphin, too)
1 c. dry white wine
1 med. onion, chopped
1 clove garlic, minced
1/4 c. plus 2 tbsp. butter
1/2 lb. mushrooms, sliced or 2 cans, drained
2 tbsp. chopped fresh parsley
1 tbsp. dried whole dill weed
1 1/2 tbsp. lime juice
1 c. sour cream (can use light style or yogurt)
1 c. mayonnaise (can use light style)
1 c. grated cheddar cheese
1/4 c. Parmesan cheese
1/2 tsp. pepper
1/2 tsp. paprika
1/2 c. chopped nuts (cashews, walnuts, pecans are all good)
1/2 c. dry bread crumbs

Place fish in 9 x 13 inch greased baking dish; pour wine over fish. Refrigerate 30 minutes, turning once after 15 minutes. Saute onion, garlic and mushrooms in butter until onions are tender. Remove from heat; stir in parsley and lime juice.

Combine sour cream, mayonnaise, cheddar and Parmesan cheese. Mix with vegetable mixture. Sprinkle fish with pepper and paprika. Spoon sour cream vegetable mixture over top. Sprinkle with nuts and bread crumbs. Bake uncovered at 400 degrees for 30 minutes or until lightly browned. Elegant!