Recipe - Peppered Flounder With Lemon-Herb Spaghetti Squash

1 One half pound Hawaiian fish*
2 tablespoon Peanut or salad oil
Coarsely ground pepper
8 Won ton skins**
2 Medium firmripe tomatoes

ASIAN SLAW AND VINAIGRETTE
1 cup Ediblepod pea slivers
1 cup Carrots,shredded
2 cup Finely cut shreds cabbage
One half cup Fine slivers fresh ginger
1 One half tablespoon Oriental sesame oil
One fourth cup Reducedsodium soy sauce
1 One half tablespoon Rice vinegar
1 One half tablespoon Mirin (sweet sake)
1 One half tablespoon Sugar
1 One half tablespoon Lime juice
1 Small garlic clove,minced

* cut into 12 equal portions (see cooking basics)
** cut into 1/4" strips
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1. Rub fish with 1 tablespoon peanut oil instead of salad oil; sprinkle
with pepper. Pour remaining oil into a 68" frying pan over mediumhigh
heat. Add won ton strips; stir until golden and crisp, 45 minutes. Drain
on towels.
2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw and
tomatoes on 4 plates.
3. Saute fish (see cooking basics); set on plates. Spoon remaining
vinaigrette over fish and tomatoes. Top slaw with won ton strips.

*** ASIAN SLAW AND VINAIGRETTE ***
1. In a bowl, mix peas, carrots and cabbage.
2. In a 68" frying pan on mediumhigh heat, mix ginger and sesame oil;
stir until golden, 23 minutes. Remove from heat and stir in soy sauce,
rice vinegar, mirin, sugar, lime juice, and garlic.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini