This recipe adds interest to a fish dish by topping it with a creamy vegetable-mustard sauce. The recipe specifies flounder but it also works well with other types of fish.

Ingredients:

• Ashanti Cajun Hot Seasoned Salt
• 4 four-ounce flounder fillets
• Nonstick spray coating
• 1/2 cup sliced fresh mushrooms
• 1/3 cup sliced zucchini
• 1/4 cup julienne carrot strips (1-inch pieces)
• 1/4 cup sliced green onions
• 3/4 cup skim milk
• 1 1/2 teaspoon cornstarch
• 1 1/2 teaspoon Dijon-style mustard
• 1 teaspoon instant chicken bouillon granules

Place the fish in a single layer in a baking dish; tuck under any thin edges, spray fish with nonstick spray and shake Ashanti Seasoned Salt over the fish to season. Bake in a 450 degree oven until fish just flakes with a fork. Allow 4 to 6 minutes for each half-inch thickness of fish. Meanwhile, for the sauce, spray a medium saucepan with nonstick coating. Preheat saucepan over medium heat. Cook mushrooms, zucchini, carrots and green onions in saucepan until crisp-tender. Stir together milk, cornstarch, mustard and bullion granules. Add milk mixture to vegetables in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Transfer fish to dinner plates. Ladle sauce over fish.