Directions:

Season fish with salt and pepper.  Sprinkle fish with lime juice, enough to help the crushed torilla chips stick.  Place tortilla chips in shallow dish.  Working one piece at a time, dredge fish in tortilla chips, pressing gently with fingers.

Coat saute pan with cooking spray and heat on medium high heat.  Add fish when pan is hot and cook a few minutes each side or until fish flakes easily. 

Serve with a wedge of lime and fresh fruit salsa.