You may or may not have noticed my profile pic and my "uh hum" great impression of my catch of the day, Mr. Lingcod. We had taken a trip to Alaska (SUCH a great place) and did a little deep sea fishing. We caught Salmon, King Salmon, red snapper and lingcod. Catching all these fish was AWESOME, but the Lingcod were especially thrilling! They look a bit like a wet prehistoric lion when they start getting close to the boat. Anywho.. they are great eating and this was a recipe shared with us while in Alaska. Everyone may or may not can get their hands on a Lingcod, but the recipe works well with any white fish fillets that are thick and flaky...

Ingredients:

• 1/3 C nonfat plain yogurt
• 1 large egg white
• 1 T Dijon Mustard
• 2/3 C fine, dry, unseasoned bread crumbs
• ¼ C chopped. Toasted Almonds
• 1 T chopped fresh Oregano
• 1 T chopped fresh Mint
• ¼ t salt
• ¼ t fresh ground pepper
• 1 ¼ lbs. Lingcod, cut into 4 pieces
• 4 lemon wedges

Directions:

Preheat oven to 400.
Lightly oil a wire rack large enough to hold the fillets in a single layer. Put the rack on a baking sheet and set aside. In a medium bowl, whisk together the yogurt, egg white and mustard until creamy. In a shallow dish, combine the breadcrumbs, almonds, oregano, mint, salt and pepper.
Dip each piece of fish in the crumb mixture, then in the yogurt mixture, and once again in the crumb mixture. Set on the prepared rack; they should not touch. Bake for 12-15 minutes until the fish is lightly browned on the outside and opaque in the center. Serve hot with lemon wedges.