[65LA]

Here's another TX-Mex one -- maybe not quite as calorie-smart because of the cheese..

6 (4 ounce) fish fillets (or any firm fleshed fish such as tilapia or cod)
1/2 cup flour
4 tablespoons butter
6 ounces canned green chili sauce
3 ounces diced green chilies
1 lb monterey jack and cheddar cheese blend (grated)
3 tablespoons chopped cilantro leaves (garnish)
salt and pepper (to taste)
Preheat oven to 350.
Coat fillets with flour seasoned with salt and pepper to taste. Heat butter in skillet and lightly sautee fillets in butter til done and flaky. Transfer fillets into individual casserole dishes or small oven proof bowls. Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly. Bake for 15 minutes till cheese is nice and melted.
Sprinkle with cilantro leaves. Serve with Mexican rice..