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Zesty Broiled Flounder

Zesty Broiled Flounder

This recipe works best with thin fillets that cook through without turning. Substitute your favorite mild white fish for the flounder.

Coastal Living MARCH 2008

  • Yield: Makes 2 servings

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

Preparation

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.

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Zesty Broiled Flounder recipe

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