Flounder with Thai Scallion Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Store the leftover sauce in an airtight container in your refrigerator for up to a week. Try serving it over steamed fresh asparagus. Ingredients:
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 |
Directions:
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.
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