Flounder in Ginger-Sesame Broth with Edamame and Bok Choy
Recipe by Cooking Light December 2014
Credit: Randy Mayor; Styling: Claire Spollen
I subbed tilapia for flounder and chicken broth for the seafood stock. It had a very flavorful broth, light and refreshing veggies, and delicate poached fish. Will definitely make again.