Directions:

MICROWAVE/BAKE: Cut fish in serving pieces; place inmicrowave dish. Combine 1/2 C light mayonnaise, 1 tsp. dijon mustard, 1/2 tsp. dill weed, 1/4 tsp. garlic powder and 1 T. lemon juice. Spread on top of fish. Cover, microwave on MEDIUM 5 min.; rotate dish and microwave MEDIUM 5 min. until fish begins to flake. Let stand 5 min. Or bake 425 15-17 min.

PAN-FRY: Heat 1 T oil in skiller over medium heat; cook 1 C sliced mushrooms, 1 chopped tomato and 1 clove minced garlic for 2 min. Season fish w/ lemon pepper and 1/2 tsp each: dill weed and basil; cook fish 5-6 min. Turn fish and top w/ 4 lemon slices and the cooked vegetables. Cook fish 5-6 min until fish flakes.

BROIL: Place fish on oiled broiler pan. Brush fish w/ a mixture of 2 T teriyaki sauce and 1 T oil. Broil 4 inches from heat for 5 min.; turn and cook 5-6 min. until fish flakes. Serve w/ lemon wedges.