1 lb Grouper, or Cod - fresh
- or frozen
2 tb Lemon juice
1/8 ts Black pepper, cracked

SPICY MUSTARD SAUCE
Non-stick spray coating
1/4 c Mayonnaise dressing -Or
-salad dressing, non-fat
2 tb Chives, finely snipped
2 tb Skim milk
1 tb Parsley, finley snipped
1 tb Capers, rinsed and drained
2 ts Dijon-style Mustard
Hot-pepper sauce, bottle

Thaw fish if frozen. Cut into serving-size pieces. Sprinkle fish fillets
with lemon juice and pepper. Spray unheated rack of broiler pan with
non-stick coating. Place fish on rack. Broil 4 inches from heat for 4 to 6
minutes or until fish flakes easily when tested with fork.
Meanwhile, for sauce, in small mixing bowl, combine mayonnaise or salad
dressing, chives, skim milk, parsley, capers, Dijon-style mustard and few
dashes of hot-pepper sauce.
Transfer fillets to serving plates. Spoon sauce over each serving. Set
the bottle of Hot Sauce on table for use if desired.