1 1/2 cups fish-shaped cheese crackers, crushed
2 tablespoons reduced-sodium taco seasoning
4 fish fillets (about 1 1/2 lb, your choice., I like flounder, pompano or snapper)
2 eggs, beaten (or 1/2 cup egg substitute)
Prepared salsa (optional)
1. Preheat oven to 400°F. Coat baking sheet with spray. Crush crackers finely, then combine with seasoning. Dip fish into eggs (allowing excess to drip off), then dip into cracker crumbs; press with fingertips to coat evenly.
2. Place fish on baking sheet; coat fish with spray. Bake 13-15 minutes or until fish is opaque and separates easily. Serve with salsa.
Other Preparation Methods
Foil Pouch: Preheat oven to 375°F. Combine Asian salad kit (cabbage, with broccoli, almonds, dressing); place 1 cup each on four 12- x 24-inch lengths of foil. Top each packet with 1 (6 oz) swai fillet, 2 tablespoons teriyaki sauce, and 1 tablespoon sliced green onions. Fold foil over and seal to make a pouch; place on baking sheet. Bake 15-18 minutes or until fish is opaque and separates easily.