Zesty Broiled Flounder with Cucumber Salad
 Recipe Source

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.

 Recipe Type
Main Dish - Seafood
3 T    Mayonnaise  
3 T    Ginger, fresh and grated  
2 t    prepared Horseradish  
2 tbs    Light Brown Sugar  
4 t    Soy Sauce  
2 med    cloves Garlic, minced  
2 6-oz    Flounder or the mild white fish of your choice. Try Talapia  
  Fresh Parsley, chopped  
Cucumber Salad  
3 c    English Cucumber, sliced thin  
1 t    Sugar  
2 t    Sesame Seeds, lightly dry roasted  
1 T    Soy Sauce  
1/3 c    Rice wine vinegar  
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 panko. Coat panko with cooking spray. Bake at 450F 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.
Servings: 2
Cooking time: 15 minutes
Ready in: 1 hour
 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.
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