Corn Bread Coated Fish Recipe
Ingredients
1 pound fresh or frozen fish fillets
2 tablespoons buttermilk or plain low fat yogurt
1 tablespoon margarine
1/2 cup corn bread stuffing mix, crushed
1/8 teaspoon salt
Dash to 1/8 teaspoon ground red pepper
Directions
Thaw fish, if frozen.
Turn under any thin edges of fish.
In a 12x7 1/2x2 inch baking dish (use an 8x8x2 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 till 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 till fish flakes easily when tested with a fork.
Give the dish a half turn after 3 minutes.
Turn under any thin edges of fish.
In a 12x7 1/2x2 inch baking dish (use an 8x8x2 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 till 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 till fish flakes easily when tested with a fork.
Give the dish a half turn after 3 minutes.
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