Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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