4 6-oz. flounder filets
1/4 t. salt
freshly ground pepper, to taste
2 bell peppers, red and yellow
cooking spray
1 sweet onion, chopped
3 large garlic cloves
2 tomatoes, seeded and chopped
1 T. minced fresh tarragon or 1 t. crushed dried tarragon
1 T. balsamic vinegar
Preheat oven to 375°F. Place the filets in an oven-proof baking dish; sprinkle with salt and pepper and set aside. Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds; chop. Coat a non-stick skillet with cooking spray. Sauté the onion and garlic until onions are transparent; add the bell peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar. Spoon the vegetable mixture over the fish fillets; bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.
Carole Buskirk, Dowagiac
