1 sm. ripe avocado – peeled, pitted, coarsely chopped
1/4 cup skim milk
1 Tbls. lime juice
1 clove garlic – minced
1 dash hot sauce
2 Tbls. lemon juice
1 Tbls. soy sauce
1 tsp. grated lemon rind
1 tsp. Dijon mustard
1/3 cup dry breadcrumbs
1 lb. bass fillets
Puree avocado, milk, lime juice, garlic, and hot sauce in a blender until smooth; set aside.
Combine lemon juice, soy sauce, lemon rind, and mustard in a bowl; set aside.
Place crumbs in a shallow dish; set aside.
Dip fillets in lemon juice mixture and coat in bread crumbs.
Place fillets on a baking sheet coated with non-stick cooking spray.
Bake in a 450 degree oven for 7 minutes, turn fillets over, and bake an additional 7 minutes, or until the fish flakes easily with a fork.
Transfer fillets to a serving platter and top with avocado sauce.