Mexican Baked Fish  

Servings: 4

1 lb. Flounder fillets or other fish
1 Tbs. Vegetable oil
1/4 Cup Chopped onion
3 cloves Garlic, minced
16 oz. Canned tomatoes, drained, chopped
1 Tbs. Green chilies, chopped

1 tsp. Chili powder
1/8 tsp. Pepper
1 Tbs. Skim milk
1 Egg white
1/2 Cup Cornmeal
2 oz. Mozzarella cheese, part-skim, shredded (approx. 1/2 Cup)

Preheat oven to 350 deg. F. Saute onion and garlic in hot oil about 3 minutes. Add tomatoes, chilies, chili powder and pepper; bring to a boil. Reduce heat and simmer 15 minutes. Set aside. Beat egg white and milk. Place corn meal on waxed paper. Dip fillets in egg mixture then coat in cornmeal. Place fish single layer in baking dish. Pour tomato mixture over fish, sprinkle with cheese. Bake uncovered 20 minutes or until fish flakes easily.