Yield: 4 servings

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

Combine the first 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.

Per Serving: 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