Flounder With Thai Scallion Sauce

• 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

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.

boiling water, gingerroot, coriander seeds, lemon rind, green onions, carrot, shallots

Taken from www.myrecipes.com/recipe/flounder-with-thai-scallion-sauce (may not work)