(from NY Times)

  • 2 teaspoons olive oil
  • 10 ounces fluke
  • 1 tablespoon white-wine vinegar plus 2 teaspoons
  • 4 scallions
  • 1 small clove garlic
  • 1 or 2 sprigs fresh basil to equal 1 tablespoon chopped
  • 1 pound ripe red and yellow tomatoes, or just red tomatoes
  • A few shakes of salt
  • Freshly ground black pepper


Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.

Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.

Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.

Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.

Chop tomatoes, add to serving bowl and mix. Spoon mixure to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.

Yield: 2 servings

Approximate nutritional analysis per serving: 220 calories, 7 grams fat, 70 milligrams cholesterol, 185 milligrams sodium, 30 grams protein, 10 grams carbohydrate.