1/2 tsp. salad oil
6 med. mushrooms, thinly sliced
2 tbsp. minced scallion or onion
1/4 green pepper, slivered
1/2 c. thinly sliced melon
1/4 tsp. ground coriander
2 tbsp. sherry
1 tsp. arrowroot
2 tbsp. (1/2 oz.) thinly sliced toasted almonds
8 to 10 oz. fillet of sole, broiled with lemon juice
2 slices kiwi fruit
Fresh cilantro

Heat Teflon pan over medium heat; add oil, heat 1 minute. Add onion, cover closely and cook on low heat until the onion is clear. Add mushrooms, green pepper and melon; sprinkle with coriander. Cover and cook over low heat until pepper is tender.

Combine sherry with arrowroot, stir into vegetables. Cook over low heat until thickened. Pour sauce over hot fish, sprinkle with almonds. If you prefer a softer nut, add to sauce with the melon. Garnish with kiwi fruit and cilantro leaves. 2 servings.