1/4 C. fat-free plain yogurt
2 T. grated Parmesan cheese
2 T. fresh lemon juice
2 T. low-fat buttermilk
1 T. Dijon mustard
2 tsp. Worcestershire sauce
2 tsp. anchovy paste
1/4 tsp. black pepper
6 cloves garlic, crushed
4 (6 ounce) mahimahi or other firm white fish fillets
cooking spray

Combine first 9 ingredients, and stir well with a whisk. Pour yogurt mixture into a large zip-top plastic bag, and add fish to bag. Seal and marinate in refrigerator 20 minutes. Prepare grill or broiler. Remove fish from bag, reserving marinade. Place fish on a grill rack or broiler pan coated with cooking spray, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Yield: 4 servings
Calories: 193
Fat: 3g
Fiber: 0g