Pan-fried Flounder with Parsley Potatoes and Tomato-Raisin Relish - California Raisins

Ingredients

• 2/3 cup tomato concasse
• 2 Teaspoons finely diced sun-dried tomatoes
• 2 Teaspoons minced shallots
• 2 Teaspoons California raisins
• 1-1/3 tablespoons rice vinegar
• 1 Teaspoon fresh lemon juice
• 1 Teaspoon chopped fresh basil
• 2 Teaspoons chopped chives
• 2-2/3 tablespoons extra virgin olive oil
• Salt and pepper
• 1 Pound whole new potatoes, 1 to 1-1/2 ounces each
• 1 / 2 Tablespoon finely chopped parsley
• 1 1 / 2 Tablespoons softened butter
• 1 package (16-ounce) French-cut green beans
• 4 Ounces shiitake mushrooms, sliced
• 1-1/2 tablespoons softened butter
• 4 flounder fillets (four 7-ounce or eight 3.5-ounce fillets)
• 1 / 4 Cup seasoned flour
• 1 / 2 Cup clarified butter
• 1 Cup butter, softened
• 1 1 / 2 Tablespoons fresh lemon juice
• 1 lemon, sliced
• 1 / 2 Teaspoon chopped parsley