This dish is nice for a light yet filling spring or summer meal. It suits any firm-fleshed whitefish-we used walleye-perch are great too, they'll just cook for a shorter time. Whatever fish is fresh and flavorful in your neck of the woods will be fine. Serve with New Potato Salad and a simple vegetable such as asparagus sprinkled with lemon juice. GREEN GODDESS DRESSING makes a wonderful salt-free dipping sauce for any style of fish-try it in place of tartar sauce.

Wash fillets, leave a bit of moisture on the fish. Sprinkle both sides of the fish with TRINIDAD LEMON-GARLIC MARINADE. Cover and refrigerate at least 30 minutes (a few hours is best). Prepare the dressing before cooking the fish. Mix GREEN GODDESS DRESSING BASE with water in a small bowl and let stand five minutes. Add mayonnaise (regular or reduced fat), and lemon juice, whisk vigorously until well blended, and pour into a serving bottle. Set aside.

To prepare fish, melt 1 TB. butter in a nonstick skillet. Sprinkle flour lightly over fish fillets. Sauté over medium high heat, about 3 minutes per side for large thick fillets, only a minute or so for tiny fish like lake perch fillets. Fish should be lightly browned. Peek under a fillet after about 15 seconds. If it is already brown reduce the heat a bit. Add the extra TB. of butter as needed if the pan seems dry. Remove the fish to serving plates, drizzle 2-3 TB. of sauce over the fillets.

Serves: 2-4
Prep. time: 10 minutes (5-10 minutes more if you are filleting your own fish)
Cooking time: 6 minutes