3 T. Flour
Dash each Salt and Pepper
2 Fish Fillets (1/4 lb. each)
2 tsp. Olive OIl
1 tsp. whipped Butter
1/2 C. thinly sliced Onion
1/2 C. thinly sliced Mushrooms
1 T. minced jalapeño (or other chili pepper, depending on taste)
2 lg. Plum Tomatoes, blanched, peeled, seeded and chopped
1/8 ripe Avacodo, pared and diced
4 pimiento stuffed Green Olives, sliced
1 T. fresh chopped Cilantro or Parsley
1 T. drained Capers
1 T. Dry Vermouth

On sheet of waxed paper or paper plate, combine flour, salt and pepper. Pat fillets dry and dredge in flour mixture, coating both sides and being sure to use all of the flour. In nonstick 9″ skillet heat oil. Add fish and cook over medium high heat, turning once, until browned on both sides, about 2 minutes each side. Transfer to serving platter and keep warm. In same skillet melt butter; add onion, mushroom, jalapeño and garlic and sauté until vegetables are tender-crisp, 2-3 minutes. Add remaining ingredients, stir to combine and cook until flavors blend and mixture is heated through, 5 minutes. Spoon over fish and serve.

Yield: 2 servings
Calories: 264
Fat: 10g
FIber: 2g