Paired with a crisp salad, horseradish-spiked fish makes a fast, flavorful meal.

By Julia Rutland
January 22, 2008
Becky Luigart-Stayner

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
¼ cup Japanese breadcrumbs (panko)
Cooking spray
Chopped fresh parsley

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. Makes 2 servings.

Cucumber Salad: 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.

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.