Main Ingredients:

2 cups Baked Tortilla Chips
1/4 cup yellow stone-ground or
degerminated cornmeal
2 teaspoons chopped fresh or
1/2 teaspoon dried basil leaves
1 teaspoon chopped fresh or
1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup white wine or apple juice
2 egg whites
6 small rockfish or other lean fish
fillets (about
1-1/2 pounds)

Cooking Preparation of the Recipe:

Heat oven to 375 degrees. Spray rectangular baking dish, 13 X 9 X 2 inches, with nonstick cooking spray. Place all ingredients except wine, egg whites and fish fillets in blender or food processor. Cover and blend on high speed about 30 seconds or until fine crumbs form. Remove to shallow bowl.

Mix wine and egg whites. Dip fish fillets in wine mixture; coat with crumb mixture. Place in dish. Bake about 10 minutes or until fish flakes easily with fork. 6 servings

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