Monday, October 22, 2012

Flounder Teriyaki

Tonight we're eating fish. I try to make fish once a week to keep our brains healthy. The thing about fish is you have to do a good job of disguising enhancing the fishy flavor. Especially if you want kids to eat it. I have collected some good fish recipes and this is one of them. This one has a sweet flavor and we like it.

Does the picture look a little gross? That's because it's a "before" picture... as in, before I baked it. But isn't the broccoli arranged just so beautifully? :) I roasted that along with the fish and the teriyaki flavor was great with the broccoli, too.

1 lb flounder fillets (or pollock, halibut, orange roughy)
1 green onion, sliced
2 cloves garlic, minced
1/3 c apple juice
3 tbsp lemon juice
1 tsp ground ginger
1 tsp oil
2 tsp agave nectar
1/4 tsp pepper

Place fillets in a sprayed 9x13" pan, skin side down. Mix other ingredients and spoon over the fish. Cover with foil and refrigerate one hour. Heat oven to 375° and bake, covered, for 15-20 minutes or until fish flakes easily with a fork. Serves four.

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