Snapper with Yogurt Sauce


1 lb. Pacific snapper fillets
1 tbsp. margarine, softened
2 tsp. all-purpose flour
1 tbsp. chopped onion
1 tsp. grated lemon rind
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill, thyme or tarragon
1/2 c. low fat yogurt
Salt and pepper

Melt margarine in a non-stick skillet over medium heat. Cook fish for 3 minutes on each side or until nearly opaque. Transfer to hot serving plate. (The fish will continue cooking as it stands.) Add shallots and lemon rind to skillet; cook for 1 minute or until shallots are tender. Mix yogurt with flour; stir into pan. Add parsley or chives then dill, thyme or tarragon; bring to a simmer. Season with salt and pepper to taste. Return fish to pan to briefly reheat and coat with sauce. Makes 4 servings.