Low Fat Fish Recipes

Ingredients:

PARSLEY AND CAPER SAUCE

3 tbsp olive oil
1/3 cup chopped fresh parsley
3 tbsp capers,draines and rinsed
3 tbsp dry sherry
1 1/2 tbsp fresh lemon juice
1 tbsp fine unseasoned bread crumbs

FLOUNDER AND POACHING LIQUID

1 onion,peeled and halved
1 carrot,scrubbed and halved
1 celery stalk
6 black peppercorns
2 tsp salt
6 flounder fillets(1 1/2 lbs.)
1 bay leaf

Instructions:

TO MAKE SAUCE: In a small saucepan, heat oil over low heat. Add parsley,
capers, sherry, lemon juice and bread crumbs. Stir over low heat until
mixture has a saucelike consistancy. If too thick, thin with up to 1
tablespoon warm water. Season with salt, if desired.(The sauce can be
prepared ahead and stores, covered, in the refrigerator for uo to 8 hours.
Reheat before serving.)

TO COOK FLOUNDER: In a large saute pan, or a wide
saucepan, combine 2 quarts water, onions, carrots, celery, bay leaf,
peppercorns and salt; bring to a boil. Boil for 20 minutes. With a slotted
spoon, remove and discard vegetables, peppercorns and bay leaf. Reduce heat
to low, add flounder and simmer gently for 3 minutes. Remove the pan from
the heat and let stand for 5 minutes, or until the flounder felsh is
opaque. With a slotted spoon, lift the fillets from the pan, draining well.
Arrange on a warm serving platter and spoon the parsley-caper sauce over.

From The Denver Post, Jan 1993 by Franco Romagnoli

Servings: 6