Some whole fish have color
striations when they are extremely fresh. Mahi-mahi for instance, has yellow and
blue in the skin when it is right out of the water. Not having the color doesn't
mean the fish is too old; just not right out of the water. Mackerel, too, can be
quite beautiful, with green and blue markings.
2 lbs. fish fillets (any kind)
1 T. fresh lemon juice
1/4 C. skim milk or 1 percent buttermilk
hot pepper sauce to taste
1 t. minced fresh garlic
1/4 t. pepper
1/4 t. salt
1/4 t. onion powder
1/2 C. cornflakes or bread crumbs
1 T. oil
Wipe fillets with lemon juice and pat dry. In bowl, combine milk, pepper sauce
and garlic; on plate combine pepper, salt, onion powder and crumbs. Let fillets
sit in milk briefly; remove and coat on both sides with crumbs; let stand
briefly until coating sticks to each side of fish.
Spread 1 tablespoon oil in shallow baking dish. Arrange fish in dish; bake at
475°F. for 20 minutes on middle rack without turning. Serve with fresh lemon, if
desired, and additional hot sauce. Makes 6 servings.