Steamed Fish With Thyme and Tomato Vinaigrette

• 1 tablespoon Dijon mustard
• 13 cup olive oil
• 2 tablespoons finely chopped scallions
• 2 tablespoons freshly chopped coriander
• 1 pinch hot red pepper flakes (optional)
• 3 tablespoons rice vinegar
• 12 cup diced and peeled tomatoes
• 2 tablespoons grated gingerroot
• 1 tablespoon light soy sauce
• salt and pepper
• 4 (6 ounce) red snapper fillets or 4 (6 ounce) sea bass fillets or 4 (6 ounce) salmon fillets
• 4 sprigs fresh thyme or 1 teaspoon dried thyme

1. SAUCE: Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously.
2. Stir in remaining ingredients except the thyme and fish.
3. Keep the sauce at room temperature.
4. FISH: Pour water into steamer.
5. Place the fillets on the steamer rack.
6. Sprinkle with salt and pepper to taste.
7. Place 1 sprig of fresh thyme on each fillet, and cover the steamer.
8. When the water begins to boil, steam for about 4 minutes.
9. Do not overcook.
10. Remove the thyme sprigs.
11. Serve immediately with sauce spooned over the fillets.

mustard, olive oil, scallions, coriander, hot red pepper, rice vinegar, tomatoes, gingerroot, soy sauce, salt, red snapper, thyme

Taken from www.food.com/recipe/steamed-fish-with-thyme-and-tomato-vinaigrette-240367 (may not work)