Baked Flounder Teriyaki

Baked Flounder Teriyaki


A splash of dry sherry, a sprinkle of fresh ginger root and a touch of honey flavor every morsel of this low-fat fish dish. Author: By Betty Crocker Kitchens Total Time: PT1H30M

Prep time: 
Cook time: 
Serving size: 6
Calories per serving: 113

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cooking spray 
1 1/2 pounds flounder (about 6 small fillets) or other delicate- to medium-textured fish fillets 
1 medium green onion, chopped (1 tablespoon) 
2 cloves garlic, finely chopped 
1/3 cup dry sherry or apple juice 
3 tablespoons lemon juice 
2 teaspoons finely chopped gingerroot 
1 teaspoon vegetable oil 
2 teaspoons honey 
1/4 teaspoon pepper 

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1 Spray 13×9-inch pan with cooking spray. If needed, cut fish fillets into 6 serving pieces. Place fish in a pan. (If fish pieces have skin, place skin sides down in a pan.)

2 In a small bowl, mix remaining ingredients; spoon over fish. Cover with foil; refrigerate 1 hour.

3 Heat oven to 375°F. Bake covered 15 to 20 minutes or until fish flakes easily with a fork.


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