Sesame-Crusted Raspberry Mahi-Mahi

• Rouge Gastrique
• 1 qt. KRAFT FREE Raspberry Vinaigrette Fat Free Dressing
• 1/2 cup GREY POUPON Rouge Dijon Mustard
• 1/4 tsp. ground black pepper
• Tempura Vegetables
• 32 slices sweet potatoes, peeled, sliced
• 80 pieces fresh green beans, trimmed
• 48 pieces broccoli florets
• 2 qt. Prepared tempura batter mix
• Mahi-Mahi
• 1 cup vegetable oil
• 16 each mahi-mahi filets (5 oz.)
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 cup sesame seed
• 1 qt. cooked bulgur, warm
• 64 each fresh raspberries

1. Rouge Gastrique: Bring dressing to boil in saucepan.
2. Reduce heat to low.
3. Whisk in mustard and pepper; simmer until thickened.
4. Keep warm until ready to use.
5. Tempura Vegetables: Coat vegetables in tempura batter, allowing excess to drain.
6. Fry, in batches, in 350 degrees F oil until golden brown.
7. Drain.
8. For each serving: Heat 1 Tbsp.
9. oil in pan.
10. Season 1 filet with salt and pepper.
11. Coat 1 side with 1 Tbsp.
12. sesame seed; place in pan seed-side down.
13. Sear 7 to 8 min.
14. or until desired doneness, turning after 4 min.
15. Spoon 1/3 cup bulgur onto serving plate; top with fish.
16. Serve with 3 oz.
17. Tempura Vegetables, 3 Tbsp.
18. Rouge Gastrique and 4 berries.

rouge gastrique, dressing, mustard, ground black pepper, vegetables, sweet potatoes, green beans, broccoli florets, batter, vegetable oil, mahimahi, salt, ground black pepper, sesame seed, fresh raspberries

Taken from www.kraftrecipes.com/recipes/sesame-crusted-raspberry-mahi-mahi-180877.aspx (may not work)