Corn Bread-Coated Fish

• 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

1. Thaw fish, if frozen.
2. Turn under any thin edges of fish.
3. 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.
4. Brush fish with buttermilk or yogurt.
5. In a small mixing bowl cook margarine on 100% power (High) about 30 seconds or until melted.
6. Stir in stuffing mix, salt and red pepper.
7. Spoon stuffing mixture over fish fillets.
8. 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.
9. Give the dish a half-turn after 3 minutes.
10. Serves 4; 4 g fat; 50 mg cholesterol.
11. A good quick microwave dish.

buttermilk, margarine, corn bread stuffing mix, salt, ground red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288897 (may not work)