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
Serving size: 6
Calories per serving: 113
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
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.