1\/4 C. fat-free plain yogurt
\n2 T. grated Parmesan cheese
\n2 T. fresh lemon juice
\n2 T. low-fat buttermilk
\n1 T. Dijon mustard
\n2 tsp. Worcestershire sauce
\n2 tsp. anchovy paste
\n1\/4 tsp. black pepper
\n6 cloves garlic, crushed
\n4 (6 ounce) mahimahi or other firm white fish fillets
\ncooking spray<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 193
\nFat: 3g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n