Makes 2 servings
 
Tilapia, grouper, pompano or other white-fleshed fish can be used.
2 tablespoons flour
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground pepper
1 egg white
3/4 pound snapper fillets
1 tablespoon canola oil

Mix flour, cumin, chili powder, and salt and pepper to taste in a shallow bowl. Beat egg white in a second shallow bowl. Dip fish in egg white, then flour mixture, coating both sides well; shake off extra flour.

Heat the oil in a nonstick skillet on medium-high. Add fish. Saute 3 minutes. Turn and saute 5 more minutes or until fish is opaque.

PER SERVING: 273 calories; 38 g protein; 7 g carbohydrates; 1 g fiber; 10 g fat (1 g saturated); 60 mg cholesterol, 125 mg sodium