This recipe works best with thin fillets that cook through without turning. Substitute your favorite mild white fish for the flounder.
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)
Chopped fresh parsley
How to Make It
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.
Bake at 450° for 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley.
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.
Great oriental flavor! I added sliced green onions along with the parsley. Served with steamed broccoli and potato casserole. It would be good with a nice salad, too. My husband loved it. We'll do this again.
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