Sesame and Herb Encrusted Flounder with Ginger Salsa, sauteed spinach and a vegetable medly

Ingredients:

Fresh Flounder
Milk
Sesame Seeds
Parsley and Cilantro
Mirin
Soy Sauce
Rice Vinegar
Sesame Oil
1 Diced tomatoe
1/2 Orange and Yellow Pepper Diced
2 green Onions Diced  Diced Ginger
Olive Oil
Grapeseed oil      minced Garlic
Cauliflower         Brocolli
Spinach             Carrots
Ginger Salsa

Dice, cilantro, tomatoe, peppers, green onion and ginger. Mix with Tbsp of soy Sauce, tsp rice vinegar, tsp mirin and a touch of sesame oil. Stir together until the juices cover the vegetables. If dry add a touch of water. Put the salsa in the fridge while preparing the fish and vegetables.




Fish:
Chop Cilantro and Parsley and cover a paper plate with the herbs.
Add sesame seeds to the plate. Pour your milk in a large container. Dip the flounder in the milk and then  into the herbs and sesame.
Heat grapeseed oil in a skillet at high heat. Cook your fish for 1 1/2 minutes on each side.

Heat olive oil in another large skillet. Add cleaned spinach leaves and cook for 2 minutes. Add a tsp of garlic.

Wash and cut small pieces of broccoli, cauliflower and carrots. Steam till tender but crispy. Add tsp butter and a little salt.

Arrange your plate according to colors. Top the fish with the ginger salsa.

Bon Appetite