| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
May 1990 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Lentils, picked over |
| 1 |
|
Green bell pepper, chopped |
|
|
fine |
| 1/2 |
c |
Finely chopped onion |
| 2 |
|
Tomatoes, chopped |
| 1/4 |
c |
Chopped fresh coriander |
| 3 |
T |
Olive oil |
| 3 |
T |
Red-wine vinegar |
|
|
Four, 6 to 8-ounce |
|
|
skinless flounder |
|
|
or orange roughy |
|
|
fillets |
|
|
All-purpose flour for |
|
|
dredging the fish |
INSTRUCTIONS
In a large saucepan of boiling water boil the lentils for 15 to 20
minutes, or until they are just tender, drain them in a sieve, and
rinse them briefly under cold water. Drain the lentils well and in a
bowl toss them with the bell pepper, the onion, the tomatoes, the
coriander, the oil, the vinegar, and salt and black pepper to taste.
Pat the fillets dry, season them with salt and pepper, and dredge them
in the flour, shaking off the excess. Grill the fillets on an oiled
rack set about 6 inches over glowing coals or in an oiled ridged grill
pan over moderately high heat for 4 to 5 minutes on each side, or
until the just flake. Divide the salsa among 4 plates and top each
serving with a fillet. Serves 4. Gourmet May 1990 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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