Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Grated Parmesan cheese; dvided |
| ⅓ cup | Plain low-fat yogurt |
| 2 tablespoons | Prepared horseradish |
| 2 tablespoons | Dijon mustard |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Margarine; melted |
| 8 \N | 4 oz. perch fillets |
| \N \N | Vegetable cooking spray |
Combine 1 tablespoon cheese and next 5 ingredients; spread evenly on 1 side of fillets. Place fillets, coated side up,on a rack coated with cooking spray; place rack in broiler pan. Sprinkle with remaining cheese.
Broil 6 inches from heat (with electric oven door partially opened) 18 minutes or until golden and fish flakes easily when tested with a fork.
Yield 8 servings.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #840 by L979@... on Oct 12, 1997