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 tablespoon olive oil
3 tablespoon red-wine vinegar
four -- (6 to 8-ounce)
-- skinless flounder
-- or orange roughy
-- fillets
all-purpose flour for dredging the fish
Instructions:
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.
