Serves 4.

INGREDIENTS

  • two 28-cans whole tomatoes, drained, seeded, and cut into 1/4-inch dice
  • 3/4 cup loosely packed fresh coriander sprigs, washed well, spun dry, and chopped
  • 3 tablespoons minces shallots
  • 1/2 teaspoon freshly grated orange zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red-wine vinegar
  • 4 diagonal 1/4-inch-thick slices fat-free french or italian bread (about 4 ounces total), toasted lightly
  • four 4-ounce sea bass, flounder, or sole fillets
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh orange juice

    DIRECTIONS

    In a bowl stir together tomatoes, coriander, shallots, zest, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, and divide among toasts, spreading to cover.


    Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through. Arrange 1 fillet over each bruschetta and keep warm. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/4 cup. Pour sauce over fish.