| 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 |
tb |
Olive oil |
| 3 |
tb |
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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