Recipe - Grilled Fish Fillets With Lemon Tarter Sauce

Three fourths cup Lentils; picked over
1 Green bell pepper; chopped
fine
One half cup Finely chopped onion
2 Tomatoes; chopped
One fourth cup Chopped fresh coriander
3 tablespoon Olive oil
3 tablespoon Redwine vinegar
Four; (6 to 8ounce)
; skinless flounder
; or orange roughy
; fillets
Allpurpose flour for
dredging the fish

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.