MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pla Preeo Wan (Sweet and Sour Flounder)
  Categories: Asian, Seafood
       Yield: 8 servings
  
       2 lb Flounder fillets (4 pieces)
       3 c  Diced peeled ripe pineapple
       2 c  Diced, peeled and seeded
            -cucumber
       2 c  Diced, cored and seeded ripe
            -plum tomatoes
       1 c  Diced onions
     1/4 c  Pineapple juice
       4    Garlic cloves, finely minced
       2 tb Finely minced fresh ginger
            Salt to taste
       1 t  Cornstarch
       2 tb Olive oil
       2 tb Fresh lime juice
     1/2 c  Coarsely chopped fresh
            -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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