Flounder With Sweet Peppers And Toasted Pine Nuts

Recipe Ingredients

2 tablespoons	30ml	Pine nuts
1 lb	454g / 16oz	Flounder
		(or other small fillets)
2 tablespoons	30ml	Cornmeal
2 teaspoons	10ml	Sweet butter
1		Shallot - minced
1		Sweet red or yellow pepper - cut julienne strips
1 teaspoon	5ml	Balsamic vinegar
1/4 cup	59ml	Chicken stock

Recipe Instructions

Toast pine nuts by placing them in a nonstick skillet and stirring frequently over medium-high heat until toasted, about 2 minutes. (Be careful not to let them burn.) Remove from heat and set aside.

Sprinkle fish with cornmeal.

In a large nonstick skillet, melt butter over medium heat. Add fish and saute until cooked through, about 2 minutes on each side.

Remove fish from the pan and place on individual serving plates.

Add shallots and pepper strips to the hot pan and saute until fragrant and slightly wilted, about 2 minutes. Then add vinegar and stock, increase the heat to high, and boil until liquid is reduced by half. Pour over fish, top with pine nuts, and serve hot. This recipe serves 4.

Source:
THE HEALING FOODS by Patricia Hausman and Judith Benn Hurley (c) 1989 - Dell Publishing, New York - 461 pages - $12.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

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