Flounder with Thai Scallion Sauce

Cooking Light
Store the leftover sauce in an airtight container in your refrigerator for up to a week. Try serving it over steamed fresh asparagus.
4 servings (serving size: 1 fish fillet, about 1/4 cup vegetables, and 2 teaspoons thai scallion sauce)

Ingredients

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3 cups boiling water
2 tablespoons minced peeled gingerroot
1/2 teaspoon coriander seeds
3 regular-size oolong tea bags
1 (3-inch) strip lemon rind
4 (6-ounce) skinned flounder fillets
1 cup (2-inch) sliced green onions
1 cup (1/4-inch) diagonally sliced carrot
1/4 cup minced shallots

Preparation

Combine first 5 ingredients in a large bowl; let stand 1 hour.

Roll up each flounder fillet jelly-roll fashion, and place in a large skillet. Add green onions, carrot, and shallots to skillet. Strain tea mixture through a sieve into skillet; bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 8 minutes or until fish flakes easily when tested with a fork. Remove fish, green onions, and carrots from skillet with a slotted spoon, and place on a serving platter. Serve with Thai Scallion Sauce.

Created date

April 2004

Nutritional Information

Calories 191
Caloriesfromfat 11 %
Fat 2.4 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 0.7 g
Protein 33.1 g
Carbohydrate 7.4 g
Fiber 1.6 g
Cholesterol 82 mg
Iron 1.3 mg
Sodium 628 mg
Calcium 64 mg