2 (1-ounce) slices white bread, torn into pieces
1/4 C. pine nuts, toasted
1 egg white
1/4 tsp. salt
1/8 tsp. pepper
4 (6-ounce) skinned red snapper or other firm white fish fillets
Cooking spray
2 tsp. reduced-calorie margarine, melted
Lime wedges

Preheat oven to 400°.Place bread in a food processor; process until crumbs are fine. Add pine nuts; pulse just until pine nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg white in a shallow bowl; beat with a whisk. Sprinkle salt and pepper over fish. Dip fish in egg white; dredge in breadcrumb mixture. Place fish fillets on a baking sheet coated with cooking spray, and drizzle margarine over fish. Bake fish at 400° for 15 minutes or until outside is crispy and browned and fish flakes easily when tested with a fork. Serve fish with lime wedges.

Yield: 4 servings

Calories: 283
Fat: 9g