½ cup low-fat buttermilk
¼ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, minced
¾ cup instant potato flakes (not granules)
4 (6-ounce) red snapper or mahimahi fillets
1 tablespoon butter or stick margarine
4 lemon wedges
 
 
 

Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges. Makes 4 servings.