What kind of kidney is it?
I LOVE lambs kidney, halved and cored, fried (in fry light) with some finely diced shallots, cayenne pepper, parsley and fat free fromage frais- Devilled kidneys!!! Just don't overcook them or they go all dry and nasty.
I follow a 'normal' recipe for devillled kidneys (serve on toast) and just swap oil for fry-light etc
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