August 27, 2004

Flounder with Corn Salsa

• 1 box (10 ounces) frozen corn or 2 cups fresh kernels
• 1/2 small jalapeno chile, seeded
• 1/4 cup lightly packed cilantro (optional)
• 1 red bell pepper, quartered
• 1 small red onion, quartered
• 2 tablespoons lime or lemon juice
• 3/4 teaspoon salt, divided
• 4 flounder fillets (1 pound)
• 1 teaspoon vegetable oil

1. Preheat broiler. Place corn in a strainer and thaw under running water, breaking up frozen lumps. Drain, then transfer corn to a medium bowl. (Fresh sweet corn can be used uncooked.)
2. In a food processor, pulse jalapeno and cilantro until finely chopped. Add bell pepper and onion to bowl and pulse until coarsely chopped. Add chopped mixture to corn. Stir in lime juice and 1/2 teaspoon salt. Set aside.
3. Rinse the flounder fillets and pat dry with paper towels. Arrange fillets on a broiler pan. Brush fillets with oil, then sprinkle with remaining 1/4 teaspoon salt. Broil until just cooked through, about 4 minutes. Transfer to dinner plates. Spoon some of the corn salsa over each serving.

Makes four servings

Per serving: 179 Cal.; 22g Protein; 3g Fat; 18g Carb.; 521mg Sodium; 53mg Chol.; 3g Fiber.

* Use caution when working with chile peppers. Once the chile is cut open, don�t touch your mouth, nose, or eyes. Wash your hands with soap and water as soon as you�re finished handling them.

* Buy fresh fish fillets that are moist and almost translucent. The flesh should feel firm to the touch. Fish should never smell "fishy" or ammonia-like. For best taste, cook fresh fish the day of purchase.

Submitted by Jennifer

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