8 oz Firm white fish fillets
-(flounder, scrod, or cod),
-cut into
2 Inch pieces
1/2 c Water
1 tb Lemon juice
3 Peppercorns
1 Bay leaf
1 ds Salt
SAUCE
2 ts Vegetable oil
1/2 c Sliced onion
1/2 ts All-purpose flour
1/4 c Water
1 tb Lemon juice
1 1/2 ts each granulated sugar
-and malt vinegar or cider
-vinegar
1/4 ts Each curry powder and salt
1 ds Pepper
Lemon twists
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.
