Fish:
1/3 C. cornmeal
1/3 C. all-purpose flour
1 T. water
1/4 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced
1 large egg
6 (5-oz.) grouper fillets (1 inch thick)
Cooking spray

Sauce:
1/2 C. light mayonnaise
1/3 C. sweet pickle relish
1/4 C. finely chopped shallots
2 T. capers
1 T. Dijon mustard
2 tsp. grated lemon rind

Remaining ingredients:
6 (2-oz.) hamburger buns, split and toasted
3 C. thinly sliced iceberg lettuce

Preheat oven to 400�. To prepare fish, combine cornmeal and flour in a shallow dish, stirring with a whisk. Combine water and next 4 ingredients (water through egg) in another shallow dish, stirring with a whisk. Dip 1 fillet in egg mixture; dredge in cornmeal mixture. Place fillet on a jelly roll pan coated with cooking spray. Repeat procedure with remaining fillets, egg mixture, and cornmeal mixture. Bake at 400� for 25 minutes or until fish flakes easily when tested with a fork, turning once. To prepare sauce, combine mayonnaise and next 5 ingredients (mayonnaise through rind). Spread about 2 T. sauce over bottom half of each bun; top each serving with 1/2 C. lettuce and 1 fillet. Cover with top halves of buns.

Yield: 6 servings
Calories: 464
Fat: 12.9g
Fiber: 2.9g