from "Cooking Light" magazineCrispy Fish with Lemon Dill Sauce: serves 4 ( 5 points)
2 large egg whites, lightly beaten
1 c. panko ( Japanese bread crumbs)
1/2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
4 ( 6 oz) skinless cod fillets
salt and pepper
1/4 c. canola mayonnaise
2 T. chopped dill pickle
1 tsp. fresh lemon juice
1/4 tsp. dried dill
Preheat broiler and spray broiling pan with cooking spray.
Place egg whites in a shallow dish. Place bread crumbs, paprika, onion powder and garlic powder in another dish. Sprinkle cod with salt and pepper, dip in egg whites, then dredge in panko mixture. Place on broiling pan. Broil 3-4 minutes per side or until flaky.
Mix mayo, pickle, lemon juice and dill in a small bowl. Serve with fish. Garnish with lemon wedges.