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Fillets with Ginger Sauce

 Fillets with Ginger Sauce
This is a modification of a recipe I found in an old cookbook. It's quick, easy and delicious.
2 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 flounder or sole fillet (about 8 ounces)
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 4 teaspoons sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 2 tablespoons thinly sliced chives
  • Thinly sliced green onion, optional


  • In a skillet, heat olive oil and butter until butter is melted. Fry
  • fish over medium heat for 4 minutes on each side or until fish
  • flakes easily with a fork. Remove to a plate and keep warm.
  • Add garlic and ginger to skillet; cook and stir for 1-2 minutes. Stir
  • in the sugar, vinegar and soy sauce. Combine cornstarch and water
  • until smooth. Stir into skillet. Bring to a boil; cook and stir for
  • 1-2 minutes or until thickened. Pour over fish. Sprinkle with chives
  • and onion if desired. Yield: 2 servings.
Nutritional Facts: 1 serving (4 ounces) equals 273 calories,

2 of 2

Fillets with Ginger Sauce (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 70 mg cholesterol, 611 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.