Ingredients Jump to Instructions ↓

  1. 8 ounces firm white fish fillets -- (flounder, scrod, or -- cod), cut into 1 inch pieces 1/2 cup water

  2. 3 peppercorns

  3. 1 bay leaf

  4. 1 dash salt sauce

  5. 2 teaspoons vegetable oil

  6. 1/2 cup sliced onion

  7. 1/2 teaspoon all-purpose flour

  8. 1/4 cup water

  9. 1 tablespoon lemon juice

  10. 1 1/2 teaspoons granulated sugar and malt vinegar or -- cider vinegar

  11. 1/4 teaspoon curry powder and salt

  12. 1 dash pepper lemon twists parsley sprig

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


Send feedback