Ingredients

Serves 4

　　3/4 cup lentils, picked over

　　1 green bell pepper, chopped fine

　　1/2 cup finely chopped onion

　　2 tomatoes, chopped

　　1/4 cup chopped fresh coriander

　　3 tablespoons olive oil

　　3 tablespoons red-wine vinegar

　　four 6- to-8 ounce skinless flounder or orange roughy fillets

　　all-purpose flour for dredging the fish

　　

Step 1

In a large saucepan of boiling water boil the lentils for 15 to 20 minutes, or until they are just tender, drain them in a sieve, and rinse them briefly under cold water. Drain the lentils well and in a bowl toss them with the bell pepper, the onion, the tomatoes, the coriander, the oil, the vinegar, and salt and black pepper to taste.

　　

Step 2

Pat the fillets dry, season them with salt and pepper, and dredge them in the flour, shaking off the excess. Grill the fillets on an oiled rack set about 6 inches over glowing coals or in an oiled ridged grill pan over moderately high heat for 4 to 5 minutes on each side, or until the just flake. Divide the salsa among 4 plates and top each serving with a fillet.