Bass

1 small ripe avocado, coarsely chopped

1/4 cup heavy cream

1 tablespoon lime juice

1 clove garlic, minced

1 dash hot sauce

2 tablespoons lemon juice

1 tablespoon light soy sauce

1 teaspoon lemon rind, grated

1 teaspoon Dijon mustard

16 ounces bass fillets

1/3 cup pork rinds, crushed

Vegetable cooking spray

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. Alternate Fish: jumbo cod, orange roughy, grouper.

91 Cal (69% from Fat, 9% from Protein, 22% from Carb);

2 g Protein;

8 g Tot Fat;

6 g Carb;

2 g Fiber;

32 mg Calcium;

1 mg Iron;

280 mg Sodium;

0 mg Cholesterol