Flounder With Cilantro Curry Topping & Coconut

I am always looking for good places to buy fresh fish at a reasonable price and last week I got lost in Atlanta in the vicinity of a Fresh Market.  They had fresh swordfish (real swordfish as in USA swordfish) and flounder.  Both were terrific and reasonably priced.

If you want your fish to look like the photo above, lightly coat it with flour before you throw it in the pan.  Also, if calories are no object, sautee in 1TB of olive oil and 1 TB of butter.

Yield: 4 servings

Ingredients

1/2 teaspoon salt, divided

4 (6-ounce) flounder fillets

Cooking spray

2 tablespoons flaked sweetened coconut

1 cup cilantro sprigs

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon curry powder

3 garlic cloves, peeled

1 jalapeño pepper, halved and seeded

Lemon wedges (optional)

Preparation

1. Preheat broiler.

2. Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

3. Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.

4. Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.

Adapted from Cooking Light