Lemon Sole with Ginger Sauce


Ingredients

Ginger Sauce:
1 clove garlic, finely chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon scallions, finely chopped
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 Tablespoon Worcestershire sauce
1/2 cup plus 3 Tablespoons cold water
1 Tablespoon soy sauce
1 Tablespoon GOLDEN BLOSSOM HONEY
2 teaspoons cornstarch
Fish:
4 (4 ounce pieces) lemon sole fillets or flounder
1 Tablespoon olive oil

Directions

Ginger Sauce: In a small bowl, combine garlic, ginger and scallions. In a small skillet, heat olive oil over medium heat. Add the garlic mixture and cook for 10 seconds. Stir in vinegar, Worcestershire sauce, 3 tablespoons water, soy sauce and honey. Boil for 2 minutes, stirring occasionally. In a small bowl, whisk cornstarch and remaining water. Add to the pan and stir until combined. Return to a boil briefly and remove from heat. Keep warm until ready to serve.

Fish: In a nonstick skillet, heat olive oil over medium heat. Add fillets. Saute quickly for one to two minutes on each side. Remove and place on heated platter. Spoon sauce over fillets. Serves 4.


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