Fish Fillets with Tri-Colored Peppers

2 tablespoons flour or panko

¼ teaspoon salt

½ teaspoon black pepper, freshly ground

4 fish fillets, 5 to 6 ounces each (salmon, sea bass, cod)

4 tablespoons lemon olive oil

1 tablespoon butter

½ green bell pepper, cut in ¼-inch strips

½ red bell pepper, cut in ¼-inch strips

½ yellow bell pepper, cut in ¼-inch strips

½ cup ponzu sauce (see note)

1 teaspoon cornstarch

1 tablespoon parsley, finely chopped, or herb of choice

In a shallow bowl, combine flour or panko with salt and pepper. Dredge fillets in mixture, patting on the coating.

Heat oil and butter in large nonstick skillet over medium-high heat. Add fillets and saute 2 to 3 minutes per side if fillets are -inch thick (see note) or until browned but not quite cooked through. Transfer to a platter and cover loosely to keep warm and finish cooking.

Add peppers to the skillet with ponzu sauce and cook, covered, over medium-low heat 5 minutes, or until peppers are slightly softened. Uncover and remove just the peppers.

Cook remaining liquid over high heat 1 to 2 minutes to reduce slightly. Mix cornstarch with a little water to dissolve and add to pan. Bring to boil and cook 1 minute to thicken. Sprinkle in parsley. Divide peppers among four plates, top each with a fillet and spoon sauce over. Serve with rice.

Serves four.

Editor's note: Ponzu sauce is a Japanese, soy-based sauce. Cooking time will vary depending on the thickness of fillets. Add more time for thicker fillets.

@Recipe nutrition:Nutrition values per serving:380 calories, 19 g fat (4.5 g saturated), 10 g carbohydrates, 1 g fiber, 44 g protein, 105 mg cholesterol, 1340 mg sodium.