Tuesday, June 27, 2006

Bass with Avocado Sauce

1 small ripe avocado coarsely chopped
1/4 cup skim milk
1 tablespoon lime juice
1 garlic clove minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon lemon rind grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup dry bread crumbs fine
vegetable cooking spray
Combine the first 5 ingredients in a blender; cover and
process until smooth. Set mixture aside. Combine lemon juice
and next 3 ingredients in a shallow dish; dip fillets in lemon
juice mixture, and dredge in bread crumbs. Place on a baking
sheet coated with cooking spray. Bake at 450 degrees F for
7 minutes; turn fillets over, and bake an additional 7 minutes
or until fish flakes easily when tested with a fork. Transfer
fillets to a serving platter, and top with avocado sauce.

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