Santa Fe Fish Fillets

Add Southwestern pizzazz to fish.

Per serving: 180 calories; 13g protein; 10g fat; 10g carbohydrates; 250mg sodium and 60mg cholesterol.

1½ Tbsp. BUENO^® Chimayo Chile
   Powder
1 tsp. BUENO^® Oregano, crushed
¼ cup lemon juice
¼ cup balsamic vinegar
6 scallions, finely chopped
1 Tbsp. white wine
4 Tbsp. olive oil

2 cloves garlic, peeled and minced
1 tsp. salt

1½ lbs. tilapia or sole fillets or other white fish
   of choice
3 Tbsp. olive oil
1 cup cornmeal
½ cup whole wheat flour
2 eggs, beaten

1. Combine red chile powder with oregano, lemon juice, balsamic vinegar, scallions, wine, 4 Tbsp. olive oil, garlic, and salt in a shallow dish.
   
2. Place fish fillets in dish, spooning marinade over fillets to cover them.
   
3. Place in refrigerator and marinate for 1 hour.
   
4. Heat 3 Tbsp. olive oil in non-stick skillet over medium heat.
   
5. When very hot, (when a sprinkle of cornmeal mixture sizzles), turn to high heat.
   
6. Dip each fillet in egg wash, and then dredge in cornmeal mixture.
   
7. Shake off excess cornmeal mixture.
   
8. Add each fillet to skillet. Cook until crispy then turn and cook on other side.
   
9. Each fillet should cook 4-5 minutes total or until fillet flakes when a small piece
   is cut. Makes six 4 oz. servings.