Recipe information
Yield
Serves 4
Ingredients
3/4 cup lentils, picked over
1 green bell pepper, chopped fine
1/2 cup finely chopped onion
2 tomatoes, chopped
1/4 cup chopped fresh coriander
3 tablespoons olive oil
3 tablespoons red-wine vinegar
four 6- to-8 ounce skinless flounder or orange roughy fillets
all-purpose flour for dredging the fish
Preparation
Step 1
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.
Step 2
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.
