Peppered Hawaiian Fish With Asian Slaw
|Hawaiian fish||1 1⁄2 Pound, cut into 12 equal portions|
|Peanut oil||2 Tablespoon|
|Coarsely ground pepper||To Taste|
|Wonton skins||8 , cut into 1/4-inch strips|
|Vinaigrette||1⁄4 Cup (4 tbs)|
|Asian slaw||1⁄2 Cup (8 tbs)|
|Firm ripe tomatoes||2⁄3 Pound, each cut into 12 wedges|
Rub fish with 1 tablespoon peanut oil instead of olive oil; sprinkle with pepper.
Pour remaining oil into a 6 to 8-inch frying pan over medium-high heat.
Add won ton strips; stir until strips are golden and crisp, 4 to 5 minutes.
Drain on towels.
Mix slaw with half the vinaigrette.
Arrange equal portions of slaw and tomatoes on 4 plates.
Saute fish; set on plates.
Spoon remaining vinaigrette over fish and tomatoes.
Top slaw with won ton strips.