Grilled Fish Fillets with Lentil Salsa

1 lb. canned lentils, rinsed, drained
1 green bell pepper, cooked, seeded, finely chopped
1/2 cup onion, cooked, finely chopped
2 tomatoes, cooked, chopped
1/4 cup fresh cilantro, chopped
3 Tbsps. olive oil
3 Tbsps. red wine vinegar
4 orange roughy fillets, about 6 ozs. each, patted dry
1/2 cup all purpose flour
1/2 cup all purpose flour

Combine first 7 ingredients and salt and pepper to taste in a bowl.
Prepare grill or turn on broiler. Season fish with salt and pepper to
taste. Place flour in a shallow dish. Dredge fillets in flour to coat,
shaking off excess. Arrange fish on an oiled grill rack or broiler pan.
Grill or broil 6 inches from heat source 4 to 5 minutes per side, or until
fish flakes easily with a fork. Serve fish with a spoonful of salsa.
Serves 2.

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