Ingredients:
 4 white bass fillets (4 ounces each)
 Salt and pepper to taste
 Nonstick cooking spray
 1/3 cup plain low-fat yogurt
 1/3 cup finely chopped cucumber
 1 tablespoon fresh dill chopped
 1 clove garlic, chopped
 Salt and pepper to taste


Cooking Instructions:
Clean the fish, remove the scales, head, tail and dorsal fin. Split the fish into two fillets. Rinse the fillets and pat dry with paper towels. Season the fillets with salt and pepper.

Place the yogurt, cucumber, dill, garlic, salt and pepper into a food processor and blend until smooth.

Heat a heavy skillet over high heat, spray with non-stick pan spray and place the fillets skin side down. Allow the fillets to cook until the skin is browned and crispy (about 7-8 minutes). Turn the fish and allow it to cook through (about3-4 minutes). Serve fish with cucumber sauce.

Nutritional facts per serving: 161 calories, total fat 5 (3 g saturated fat), 2 total carbohydrates, and 0 dietary fiber.