Instructions: Toast pine nuts by placing them in a nonstick skillet and stirring frequently over medium-high heat until toasted, about 2 minutes. (Be careful not to let them burn.) Remove from heat and set aside.

Sprinkle fish with cornmeal.

In a large nonstick skillet, melt butter over medium heat. Add fish and saute until cooked through, about 2 minutes on each side.

Remove fish from the pan and place on individual serving plates.

Add shallots and pepper strips to the hot pan and saute until fragrant and slightly wilted, about 2 minutes. Then add vinegar and stock, increase the heat to high, and boil until liquid is reduced by half. Pour over fish, top with pine nuts, and serve hot.

This recipe serves 4.

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