INGREDIENTS

INSTRUCTIONS

Cut off the root ends of the leeks and trim the tough green tops of the
leaves. Cut the leeks into about 2-inch lengths then slice into narrow
julienne strips. Place the cut leeks in a large bowl and cover with cold
water. If they are very sandy, remove them, discard the dirty water and
cover again with fresh water.
Put 2 tablespoons of the olive oil and the leeks in a saute pan or skillet
large enough to hold the fish fillets in a single layer and place it over
medium-low heat. Add enough water to come about 1/2" up the side of pan and
season lightly with salt and pepper. Cover the pan and cook until the leeks
are tender about 10 minutes.
While the leeks are cooking, peel the red pepper and remove the core seeds.
Cut into narrow lengthwise strips.
Add the red pepper to the leeks, raise the heat to medium high and saute
uncovered until the pepper is tender and the leeks have lightly browned,
about 10 minutes. Remove the vegetables from the pan and set aside.
Add the remaining 2 tablespoons olive oil to the pan and place it over
medium-high heat. Put the flour on a plate, evenly coat the fish fillets in
it, and shake off any excess. Test the oil in the pan with a drop of flour
to see if it sizzles. When the oil is hot enough, add all the fish to the
pan and saute until both sides of the fish are lightly browned. Add the
white wine, season the fish with salt and pepper, and put the vegetables
back in the pan. Lower the heat to medium and cover the pan. Cook until the
fish flakes easily when prodded with a fork or spatula, about 5 minutes.
Remove the fish from the pan and, if the sauce is too thin, reduce it over
high heat until it coats a spoon thickly, and pour it over the fish. Serve
at once.
Converted by MC_Buster.
Per serving: 1530 Calories (kcal); 75g Total Fat; (47% calories from fat);
189g Protein; 1g Carbohydrate; 291mg Cholesterol; 494mg Sodium Food
Exchanges: 0 Grain(Starch); 27 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0039
Converted by MM_Buster v2.0n.

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