| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, African |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Firm white fish fillets (flounder, scrod, or cod), cut into |
| 2 |
|
Inch pieces |
| 1/2 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 3 |
|
Peppercorns |
| 1 |
|
Bay leaf |
| 1 |
ds |
Salt |
|
|
SAUCE |
| 2 |
ts |
Vegetable oil |
| 1/2 |
c |
Sliced onion |
| 1/2 |
ts |
All-purpose flour |
| 1/4 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 1 |
|
1/2 ts each granulated sugar and malt vinegar or cider vinegar |
| 1/4 |
ts |
Each curry powder and salt |
| 1 |
ds |
Pepper |
|
|
Lemon twists |
|
|
Parsley sprig |
INSTRUCTIONS
To Prepare Fish: Using paper towels, pat fish dry. In small nonstick
skillet combine water, lemon juice, and seasonings and bring to a boil.
Reduce heat and add fish; cover and let simmer until fish flakes easily
when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish
to a bowl; set aside. Discard cooking liquid.
To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and
cook until translucent. Sprinkle with flour and stir quickly to combine;
cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon
juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a
boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over
fish and gently toss to combine; cover with plastic wrap and refrigerate
until chilled. Just before serving, toss again and garnish with lemon and
parsley. Makes 2 servings.
Posted to MM-Recipes Digest V4 #264 by Harrison <littlebear@mindspring.com>
on Oct 05, 1997
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