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
1/2
tsp freshly grated orange zest
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
tbsp fresh orange juice
Directions
1.
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.
2.
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.
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