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Flounder with Thai Scallion Sauce

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


  • 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
  • Thai Scallion Sauce

Nutrition 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

How to Make It

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

  2. 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.