Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Flounder fillets (4 pieces) 4 Garlic cloves, finely minced
3 c Diced peeled ripe pineapple 2 tb Finely minced fresh ginger
2 c Diced, peeled and seeded Salt to taste
-cucumber 1 ts Cornstarch
2 c Diced, cored and seeded ripe 2 tb Olive oil
-plum tomatoes 2 tb Fresh lime juice
1 c Diced onions 1/2 c Coarsely chopped fresh
1/4 c Pineapple juice -cilantro leaves

From "Sheila Lukins All Around the World Cookbook" (Workman, $27.95
cloth, $18.95 paper).

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. For spice, I've added lots of fresh ginger and garlic. Serve
the fish in shallow bowls, with the sauce ladled atop.

1. Carefully remove any tiny bones from flounder with a tweezer. Set
fish on a broiler tray lined with aluminum foil. Preheat broiler.

2. Combine diced pineapple, cucumber, tomatoes, onions and pineapple
juice in a heavy saucepan. Simmer over medium-low heat for 5 minutes,
stirring occasionally.

3. Reduce heat, add garlic and ginger, season with salt and continue
cooking for another 5 minutes.

4. Remove 1/4 cup of liquid from saucepan and mix it with cornstarch
until smooth. Stir back into saucepan and cook, stirring, 2 minutes
more to thicken fruit sauce slightly. Remove from heat; set aside.

5. Brush fish fillets with olive oil and drizzle with lime juice.
Sprinkle with salt. Place fish 4" from heat source and broil 4-5
minutes, or until fish is opaque and flakes easily. Remove, cut in
half crosswise and place one piece of fish in each of 8 shallow bowls.

6. Heat fruit sauce for 1 minute over medium heat, stir in cilantro
and ladle evenly over fish. Serve immediately.

Per serving: 212 calories, 5 grams fat, 60 milligrams cholesterol.

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