Ingredients

12 ounces fresh or frozen skinless white fish fillets (such as haddock or cod)
1 beaten egg
1/4 cup fine dry bread crumbs
2 tablespoons finely chopped onion
4 teaspoons light mayonnaise dressing or salad dressing
1 tablespoon Dijon-style mustard
1 tablespoon snipped fresh parsley
1 teaspoon finely shredded lime peel
1/4 teaspoon salt
2 tablespoons cornmeal
1 tablespoon cooking oil
1 recipe Green Goddess Sauce (recipe follows)
Chives, optional

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1/2-inch pieces. Set aside.
In a medium bowl, combine egg, bread crumbs, onion, mayonnaise dressing, mustard, parsley, lime peel and salt. Add fish; mix well. Shape into twelve 1/2-inch-thick patties. Coat both sides of the fish patties with cornmeal.
In a large nonstick skillet or on a nonstick griddle heat oil over medium heat. Add half of the fish cakes. Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once. Remove from skillet. Repeat with the remaining cakes. Serve with Green Goddess Sauce. If desired, garnish with fresh chives. Serves 4.
Nutrition information per serving: 217 cal., 9 g total fat (2 g saturated fat), 109 mg chol., 337 mg sodium, 12 g carbo., 1 g fiber, 20 g pro.

Green Goddess Sauce

1/4 cup plain fat-free yogurt
1/2 cup light dairy sour cream
3 tablespoons snipped fresh tarragon
2 tablespoons snipped fresh chives
2 teaspoons lime juice
1 clove garlic, minced

Directions

In a blender container or food processor bowl combine yogurt, 1/4 cup of sour cream and tarragon. Cover and blend or process until smooth. Transfer to a small bowl. Stir in remaining 1/4 cup sour cream, chives, lime juice and garlic.

Store any remaining sauce, covered, in the refrigerator up to 3 days and serve with salad greens. Makes about 3/4 cup.