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Author: Bob and Robin Young Source: Adapted from "Coastal Living Magazine"
Paired with a crisp salad, horseradish-spiked fish makes a fast, flavorful meal. This recipe works best with thin fillets that cook through without turning. Substitute your favorite mild white fish for the flounder. For instance, Talapia.
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| Recipe Type |
| Main Dish - Seafood |
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| Ingredients |
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| Flounder |
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| 3 T |
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Mayonnaise |
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| 3 T |
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Ginger, fresh and grated |
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| 2 t |
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prepared Horseradish |
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| 2 tbs |
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Light Brown Sugar |
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| 4 t |
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Soy Sauce |
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| 2 med |
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cloves Garlic, minced |
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| 2 6-oz |
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Flounder or the mild white fish of your choice. Try Talapia |
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| ½ c |
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Panko |
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Fresh Parsley, chopped |
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| Cucumber Salad |
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| 3 c |
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English Cucumber, sliced thin |
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| 1 t |
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Sugar |
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| 2 t |
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Sesame Seeds, lightly dry roasted |
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| 1 T |
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Soy Sauce |
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| 1/3 c |
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Rice wine vinegar |
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| Flounder |
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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 panko. Coat panko with cooking spray. Bake at 450°F for 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley. |
| Cucumber Salad |
| 1 |
Combine 3 cups thinly sliced English cucumber, 1 teaspoon sugar, 1 teaspoon sesame seeds, 1 tablespoon soy sauce, and 1/3 cup rice wine vinegar. Cover and chill until ready to serve. Makes 3 cups. |
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| Servings: 2 |
| Cooking time: 15 minutes |
| Ready in: 1 hour |
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| Cooking Tips |
| Wine Paring:
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. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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