Fillets with Ginger Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a modification of a recipe I found in an old cookbook. It's quick, easy and delicious. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 flounder or sole fillet (about 8 ounces) |
2 garlic cloves, minced |
1-1/2 teaspoons minced fresh gingerroot |
4 teaspoons sugar |
1 tablespoon cider vinegar |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
2/3 cup water |
2 tablespoons thinly sliced chives |
thinly sliced green onion, optional |
Directions:
1. In a skillet, heat olive oil and butter until butter is melted. Fry fish over medium heat for 4 minutes on each side or until fish flakes easily with a fork. Remove to a plate and keep warm.
2. Add garlic and ginger to skillet; cook and stir for 1-2 minutes. Stir in the sugar, vinegar and soy sauce. Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fish. Sprinkle with chives and onion if desired. Yield: 2 servings.
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