MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
DIJON-CRUSTED FISH
Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 214 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CRUSTED SALMON WITH HONEY-MUSTARD SAUCE
This is similar to a wonderful salmon dish that I had at a bar-and-grill in New Castle, Delaware.
Provided by Evan
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
- Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess.
- Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
- While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 12.5 g, Cholesterol 166.6 mg, Fat 31.4 g, Fiber 0.4 g, Protein 34.7 g, SaturatedFat 12.2 g, Sodium 335.7 mg, Sugar 7.7 g
CRUSTED FISH WITH WINE-MUSTARD SAUCE
Make and share this Crusted Fish With Wine-Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
- In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.
FISH FILLETS DIJON
Provided by Kathy Weiss
Categories Fish Mustard Bake Bon Appétit New York
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange fish fillets in prepared dish. Season with salt and pepper. Blend butter, Dijon mustard, lemon juice and Worcestershire sauce in small bowl. Spread half of butter mixture over each fillet, covering completely. Sprinkle half of breadcrumbs over each.
- Bake fish until just cooked through, about 7 minutes. Sprinkle parsley over. Garnish with lemon wedges.
MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE
Categories Milk/Cream Mustard Sauté Quick & Easy Seafood Salmon White Wine
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
- Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.
FISH AND PASTA WITH WINE SAUCE
Provided by Jacques Pepin
Categories dinner, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 3 to 4 quarts of water to a boil in a pot set over high heat. Meanwhile, with a vegetable peeler, remove about 10 to 12 strips from the outermost surface of the skin of the lemon, which contains the essential oils and thus is the most flavorful part of the skin. Stack them up together and cut into tiny strips (julienne). This should yield about 3 tablespoons.
- Heat the oil in a small saucepan. When hot, add the onion and thyme and cook over medium heat for about 3 minutes. Add the garlic, julienned lemon peel, clam juice, wine and 1 teaspoon each of the salt and pepper. Bring to a boil and continue boiling about 1 minute.
- To the water now boiling in the pot, add the pasta with a dash of salt and stir. Bring the water back to boil and continue boiling for about 10-12 minutes, depending on whether you like your pasta al dente or more tender.
- While the pasta is cooking, add the pieces of fish to the wine sauce and bring the sauce just back to boil. Cover and set the fish and sauce aside until serving time.
- As soon as the pasta is cooked, drain in a colander and return to the pot in which it was cooked. Pour about 1/2 cup of the wine sauce over the pasta and toss to moisten the pasta. Add the remaining 1/2 teaspoon each of salt and pepper and toss again.
- Arrange the pasta either on a large platter or on individual plates and top with the remainder of the sauce and the pieces of fish. Garnish with the parsley or basil and serve immediately with Parmesan cheese, if desired.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 16 grams, Carbohydrate 93 grams, Fat 21 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 893 milligrams, Sugar 6 grams
LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE
This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.
Provided by iDoVooDoo
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
- Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
- Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
- Mix the eggs and water together in a small bowl (whisk vigorously til combined).
- Place the flour on a plate and dip the fish fillets into flour, coating both sides.
- Dip the fish into the egg wash.
- Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
- Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
- Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
- Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.
Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3
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