Corn Bread-Coated Fish - cooking recipe

Ingredients

1 lb. fresh or frozen fish fillets
2 Tbsp. buttermilk or plain low-fat yogurt
1 Tbsp. margarine
1/2 c. corn bread stuffing mix, crushed
1/8 tsp. salt
dash to 1/8 tsp. ground red pepper

Preparation

Thaw fish, if frozen.
Turn under any thin edges of fish.
In a 12 x 7 1/2 x 2-inch baking dish (use an 8 x 8 x 8-inch baking dish for low wattage ovens) arrange thicker portions of fish fillets toward outer edges of the dish.
Brush fish with buttermilk or yogurt.
In a small mixing bowl cook margarine on 100% power (High) about 30 seconds or until melted.
Stir in stuffing mix, salt and red pepper.
Spoon stuffing mixture over fish fillets.
Cook fish, uncovered, on High for 4 to 7 minutes (7 to 9 minutes for low-wattage ovens) or until fish flakes easily when tested with a fork.
Give the dish a half-turn after 3 minutes.
Serves 4; 4 g fat; 50 mg cholesterol.
A good quick microwave dish.