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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe works best with thin fillets that cook through without turning. Substitute your favorite mild white fish for the flounder. Ingredients:
3 tablespoons mayonnaise |
1 tablespoon grated fresh ginger |
2 teaspoons prepared horseradish |
2 teaspoons light brown sugar |
4 teaspoons soy sauce |
1 small garlic clove, minced |
2 (6-ounce) flounder fillets |
1/4 cup japanese breadcrumbs (panko) |
cooking spray |
chopped fresh parsley |
Directions:
1. Combine first 6 ingredients in a small bowl. Brush mayonnaise mixture on both sides of fillets. Place fillets on a lightly greased, shallow baking sheet, and sprinkle with breadcrumbs. Coat breadcrumbs with cooking spray.
2. Bake at 450° for 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley.
3. POUR: Ginger, horseradish, and soy sauce add spice and saltiness that does best with wines not aged in oak (briny flavors tend to make oak-aged wines taste bitter). Try a light wine such as Chenin Blanc, white Zinfandel, Riesling, or Sauvignon Blanc. Because horseradish is one of the trickiest flavors to pair with wine, a chilled Sapporo or Kirin beer might be all you need to complete the meal.
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