Sesame-Crusted Raspberry Mahi-Mahi

Name: Sesame-Crusted Raspberry Mahi-Mahi
Ingredients: 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

17 ingredients

18 steps

Ingredients

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

Directions

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.