• 1 sm Ripe Avocado; coarsely chopped
  • 1 ts Dijon Mustard
  • 1/4 c Skim Milk
  • 16 oz Bass Fillets
  • 1 tb Lime Juice
  • 1/3 c Fine Dry Bread Crumbs
  • 1 Clove Garlic; minced
  • Vegetable Cooking Spray
  • 1 ds Hot Sauce
  • 2 tb Lemon Juice
  • 1 tb Light Soy Sauce
  • 1 ts Lemon Rind; grated


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 450øF 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.