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Zesty Broiled Flounder

Yield Makes 2 servings
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

How to Make It

  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.