Yield: 4 servings.
4 3 to 5-oz. fillets sole
2 Tbsp. Dijon mustard
½ cup; sesame seeds, black and white
½ cup carrots, matchstick
½ cup squash, matchstick
½ cup zucchini, matchstick
½ cup scallions, matchstick
¼ cup Thai sweet chili sauce
¼ cup rice wine vinegar
1 fl. oz. soy sauce, low sodium
3 cups millet, cooked
Preheat oven to 350°F. Rub 1 Tbsp. mustard on skin side of fillets, then evenly coat each fillet with sesame seeds. Reverse with sesame seed side of fillets facing downward. Mix all vegetables and evenly distribute over fillets. Roll fillets so that one end meets the other with the vegetables tightly bound inside.
In a nonstick saute pan over medium-high heat, sear rolls beginning with the point where the fillet overlaps itself. Rotate fillets a quarter turn each minute, until the entire outside is cooked. Place onto oven safe baking vessel and bake for 3 minutes until sole and vegetables are fully cooked. Mix remaining mustard, sweet chili sauce, vinegar and soy sauce. Serve sole rolls atop a thin layer of sauce with cooked millet.
Photo & Recipe: Alaska Seafood Marketing Institute