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Fish Fillets on Lentil Salsa
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Ingredients: 4 fish filets (4 to 6 oz. each)
1 cup lentils
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 cup fresh cilantro, chopped
3 Tbs. olive oil
2 Tbs. red wine vinegar
1 shallot, minced
2 Tbs. butter and 1 Tbs. olive oil for sauteing fish
2 oz. white wine (optional)
Salt and pepper to taste
2 cups flour for dredging filets Preparation: Add dry lentils to 4 cups boiling water; boil for 1 to 2 minutes. Reduce heat and simmer for 20 minutes, or until tender. Drain; rinse with cold water. Place in a bowl with green peppers, tomatoes and cilantro. Mix olive oil, vinegar and minced shallots and pour over vegetables. Toss gently and season with salt and pepper. Sprinkle fish with salt and pepper on both sides. Dredge filets in flour. Melt butter and oil in a saute pan over medium-high heat. Saute for about 3 to 4 minutes on each side, until golden. For extra flavor, add wine when turning. Place salsa on serving platter and top with filets. Garnish with cilantro and chopped tomato. Books: Egyptian Cooking
By Samia Abdennour
ISBN: 0781806437
Hippocrene Books (1998)
171 Madison Ave.
New York, NY 10016
Phone: 212-685-4371
Fax: 212-779-9338
E-mail: hippocr@ix.netcom.com Fish: The Complete Book to Buying and Cooking
By Mara Bittman
ISBN: 0025107755
Macmillan (1994)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500
Customer Service Phone: 800-858-7654 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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