Categories: Fish/sea, African 
      Yield: 2 servings 
  
      8 oz Firm white fish fillets           1/2 c  Sliced onion 
           -(flounder, scrod, or cod),       1/2 ts All-purpose flour 
           -cut into                         1/4 c  Water 
      2    Inch pieces                         1 tb Lemon juice 
    1/2 c  Water                               1    1/2 ts each granulated sugar 
      1 tb Lemon juice                              -and malt vinegar or cider 
      3    Peppercorns                              -vinegar 
      1    Bay leaf                          1/4 ts Each curry powder and salt 
      1 ds Salt                                1 ds Pepper 
           SAUCE                                    Lemon twists 
      2 ts Vegetable oil                            Parsley sprig 
  
  To Prepare Fish: Using paper towels, pat fish dry. In small nonstick 
  skillet combine water, lemon juice, and seasonings and bring to a boil. 
  Reduce heat and add fish; cover and let simmer until fish flakes easily 
  when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish 
  to a bowl; set aside. Discard cooking liquid. 
   
  To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and 
  cook until translucent. Sprinkle with flour and stir quickly to combine; 
  cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon 
  juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a 
  boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over 
  fish and gently toss to combine; cover with plastic wrap and refrigerate 
  until chilled. Just before serving, toss again and garnish with lemon and 
  parsley. Makes 2 servings.