Yield: 2 Servings

Measure Ingredient
8 ounces Firm white fish fillets (flounder, scrod, or cod), cut into
2 \N Inch pieces
½ cup Water
1 tablespoon Lemon juice
3 \N Peppercorns
1 \N Bay leaf
1 dash Salt
2 teaspoons Vegetable oil
½ cup Sliced onion
½ teaspoon All-purpose flour
¼ cup Water
1 tablespoon Lemon juice
1 \N 1/2 ts each granulated sugar and malt vinegar or cider vinegar
¼ teaspoon Each curry powder and salt
1 dash Pepper
\N \N Lemon twists
\N \N Parsley sprig

To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil.

Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.

To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.

From Gemini's MASSIVE MealMaster collection at

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