Sauce
1/4 cup nonfat or light mayo
1 tablespoon finely chopped capers
2 teaspoons finely chopped onion
Rest of recipe
4 cod, orange roughy, flounder or other white fish fillets (5 ounces each)
1/4 cup plus 2 tablespoons fat-free egg substitute
1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Olive oil cooking spray

Preheat oven to 450 degrees F.

1/2 cup mayo
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon ground celery seed
1 pound fish fillets

Mix dressing and seasonings.
Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat.
Brush with 1/2 of the dressing mixture. Grill or broil 5 to 8 mins. Turn brush with remaining dressing mixture.
Continue grilling or broiling 5 to 8 mins or until fish flakes easily with fork.

Yield 4 servings

1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish.

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
Gradually mix in beer until a thin batter is formed.

2 cloves minced garlic
4 tablespoons light olive oil
2 tablespoons melted butter
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
3/4 to 1 lb salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil,
butter, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the
marinade.
Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees.

Stuffing:
1/3 cup nonfat sour cream
1/4 cup grated Parmesan cheese
1/2 pound small cooked shrimp, peeled, deveined
1/2 cup bread crumbs
Salt and Pepper to taste
Pinch nutmeg
10 oz pkg frozen spinach, thawed, drained, patted dry
2 garlic cloves, minced
1 small onion, diced
1/2 slice bacon, diced

Flounder:
4 flounder fillets
1 tsp oil
Paprika

Heat oven to 350 degrees.

4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
Salt and ground black pepper
1/3 cup red jalapeño jelly
3 medium oranges, peeled, seeded, and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved

Heat broiler.
Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan.
Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

1 pound cod frozen haddock filets or other medium-firm fish fillets, about 3/4" thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or 1/4 tsp dried dill weed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons butter or stick margarine, melted

Move oven rack to position slightly above middle of oven. Heat oven to 500'.

Cut fish into 2 x 1 1/2-inch pieces. Mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Dip fish into milk, then coat with cornmeal mixture.

1 pound sole, orange roughy or other delicate fish fillets, about 3/4" thick
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika

Heat oven to 375'. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
Cut fish into 4 serving pieces; place in pan. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking.
Mix remaining ingredients; drizzle over fish.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Remove skin from fish before serving if desired.

Batter:
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon cayenne pepper
2 tablespoons sugar
1 (16-ounce) ice cold beer
2 tablespoon honey
Peanut oil
6 (6-ounce) cod fillets
Salt and freshly ground black pepper
Tartar Sauce, recipe follows

In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
Preheat deep-fryer to 375 degrees F. with peanut oil.

1 lb fish fillets

2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil

Place each piece of fish onto a piece of heavy duty aluminum foil.
In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well.
Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly.
Grill for 5-7 minutes per side.
Fish should flake easily when done.
http://www.lovetheoutdoors.com/camping/Main_Dish_Recipes.htm