| 1 | From "sheila lukins all around the world cookbook" (workman, $27.95 cloth, $18.95 paper). |
| 2 | while i was in southeast asia, i tasted a wonderful broiled flounder, topped with a sweet-and-sour sauce of pineapple, cucumber, tomato and onion. |
| 3 | For spice, i"ve added lots of fresh ginger and garlic. |
| 4 | Serve the fish in shallow bowls, with the sauce ladled atop. |
| 5 | Carefully remove any tiny bones from flounder with a tweezer. |
| 6 | Set fish on a broiler tray lined with aluminum foil. |
| 7 | Preheat broiler. |
| 8 | Combine diced pineapple, cucumber, tomatoes, onions and pineapple juice in a heavy saucepan. |
| 9 | Simmer over medium-low heat for 5 minutes, stirring occasionally. |
| 10 | Reduce heat, add garlic and ginger, season with salt and continue cooking for another 5 minutes. |
| 11 | Remove ?cup of liquid from saucepan and mix it with cornstarch until smooth. |
| 12 | Stir back into saucepan and cook, stirring, 2 minutes more to thicken fruit sauce slightly. |
| 13 | Remove from heat; set aside. |
| 14 | Brush fish fillets with olive oil and drizzle with lime juice. |
| 15 | Sprinkle with salt. |
| 16 | Place fish 4" from heat source and broil 4-5 minutes, or until fish is opaque and flakes easily. |
| 17 | Remove, cut in half crosswise and place one piece of fish in each of 8 shallow bowls. |
| 18 | Heat fruit sauce for 1 minute over medium heat, stir in cilantro and ladle evenly over fish. |
| 19 | Serve immediately. |
| 20 | per serving: 212 calories, 5 grams fat, 60 milligrams cholesterol. |
