This slimmed-down version of fish cakes has a tangy taste and appealing crunch. But the ingredients are chosen with some thought, so there are only about 9 grams of fat per serving.

Lime peel and sharp mustard are the high flavor elements for fish patties coated in cornmeal and cooked in a little oil.

The recipe is from “Better Homes and Gardens 3 Steps to Weight Loss” (Meredith, 2001, $19.95), and it is among some 110 choices covering the range from breakfast and brunch through main courses to desserts. The book is based on a healthy eating plan devised by Lawrence Cheskin, director of the Weight Management Center at Johns Hopkins University.

Fish Cakes With Green Goddess Sauce

(Preparation 30 minutes, cooking time 8 minutes)

12 ounces fresh or frozen skinless white fish fillets (such as haddock or cod)

1 beaten egg

1/4 cup fine dry bread crumbs

2 tablespoons finely chopped onion

4 teaspoons light mayonnaise dressing or salad dressing

1 tablespoon Dijon-style mustard

1 tablespoon snipped fresh parsley

1 teaspoon finely shredded lime peel

1/4 teaspoon salt

2 tablespoons cornmeal

1 tablespoon cooking oil

1 recipe Green Goddess Sauce (recipe follows)

Chives, optional

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1/2-inch pieces. Set aside.

In a medium bowl, combine egg, bread crumbs, onion, mayonnaise dressing, mustard, parsley, lime peel and salt. Add fish; mix well. Shape into twelve 1/2-inch-thick patties. Coat both sides of the fish patties with cornmeal.

In a large nonstick skillet or on a nonstick griddle heat oil over medium heat. Add half of the fish cakes. Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once. Remove from skillet. Repeat with the remaining cakes. Serve with Green Goddess Sauce. If desired, garnish with fresh chives.

Green Goddess Sauce

1/4 cup plain fat-free yogurt

1/2 cup light dairy sour cream, divided use

3 tablespoons snipped fresh tarragon

2 tablespoons snipped fresh chives

2 teaspoons lime juice

1 clove garlic, minced

In a blender container or food processor bowl, combine yogurt, 1/4 cup sour cream and tarragon. Cover and blend or process until smooth. Transfer to a small bowl. Stir in remaining 1/4 cup sour cream, chives, lime juice and garlic.

Store remaining sauce, covered, in the refrigerator up to 3 days; serve with salad greens.

Makes about 3/4 cup.

Nutrition information per serving: 217 cal., 9 g total fat (2 g saturated fat), 109 mg chol., 337 mg sodium, 12 g carbo., 1 g fiber, 20 g pro.