Zesty Broiled Flounder

Ingredients

• 0.3 cup japanese breadcrumbs panko
• 12 ounce sushi-grade yellowtail flounder 
• 1 tablespoon ginger fresh grated
• 2 servings parsley fresh chopped
• 1 small garlic clove minced
• 2 teaspoons horseradish prepared
• 2 teaspoons brown sugar light
• 3 tablespoons mayonnaise 
• 4 teaspoons soya sauce 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Combine first 6 ingredients in a small bowl.
2. Brush mayonnaise mixture on both sides of fillets.
3. Place fillets on a lightly greased, shallow baking sheet, and sprinkle with breadcrumbs. Coat breadcrumbs with cooking spray.
4. Bake at 450 for 15 minutes or until fish flakes easily with a fork.
5. Sprinkle with parsley.
6. 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.