From Daryl aka Avery:
I am gearing up for all sorts of publicity and giveaways for GRILLING THE SUBJECT, which comes out August 2! Because of that, I'm constantly thinking of barbecue and spicy, savory recipes. I have a bunch in the book, of course, but I want to make more. It is summer, after all.
A couple of months ago, I made a mustard honey sauce and used it on chicken. It was delicious. One of our readers asked if it could be used for fish. I decided why not try it and let you guys know.
The answer? Yes! It can. It is delicious.
I keep frozen fish from Costco in the freezer so that I eat at least one portion of white fish a week. I used a mahimahi fish filet! Frozen. I didn't defrost it. The fish goes right from the skillet into the oven. The fish turned out moist and flaky and oh, so, savory!
I am gearing up for all sorts of publicity and giveaways for GRILLING THE SUBJECT, which comes out August 2! Because of that, I'm constantly thinking of barbecue and spicy, savory recipes. I have a bunch in the book, of course, but I want to make more. It is summer, after all.
A couple of months ago, I made a mustard honey sauce and used it on chicken. It was delicious. One of our readers asked if it could be used for fish. I decided why not try it and let you guys know.
The answer? Yes! It can. It is delicious.
I keep frozen fish from Costco in the freezer so that I eat at least one portion of white fish a week. I used a mahimahi fish filet! Frozen. I didn't defrost it. The fish goes right from the skillet into the oven. The fish turned out moist and flaky and oh, so, savory!
MUSTARD HONEY SAUCE WITH WHITE FISH
Ingredients:
For
mustard rub:
1
tablespoon olive oil
1tablespoon
whole grain mustard
½
teaspoon salt
½
teaspoon ground black pepper
For
sauce:
3
tablespoons Dijon mustard
3
tablespoons whole grain mustard
3
tablespoons honey
2
tablespoons water
4
tablespoons olive oil
3
springs rosemary, snipped
4
6-ounce white fish filets (I bought fast-frozen at Costco)
Directions:
Preheat oven to 400° F.
In a small bowl, make the
mustard rub by combining all ingredients. Rub on top and under the fish pieces.
Now in another small bowl, make
the sauce by mixing the Dijon mustard, whole grain mustard, honey, and water.
Set aside.
In an ovenproof skillet, heat
the 4 tablespoons of olive oil on medium-high. When the oil is hot, set the fish
pieces in the skillet, skin-side down. Cook for 2-3 minutes. The oil will spit!
Using tongs, turn the fish and cook another 2-3 minute to sear the fish.
Remove from oven and enjoy.
This is super delicious!
FYI
THE BOOK BUB DEAL IS STILL GOING!
FINAL SENTENCE is on sale for $1.99 - e-book!! If you haven't read the Cookbook Nook series, you can get the very first book for a steal!
Here are links:
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GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered.
Coming August 2016!!
Coming August 2016!!
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$2.99 in e-books everywhere. Print is available on Amazon.
Looks great Daryl. And for lower sodium, use the wonderful Canadian mustard I discovered instead of Dijon--can't wait to try this!
ReplyDeleteThanks, Lucy. BTW I removed the pic of onions. Those went into the rice pilaf I served with the fish. ~ Daryl
DeleteThis does sound tasty and easy.
ReplyDeleteThe picture under the "In an ovenproof skillet..." paragraph looks like diced onions being sauted. What is it?
Libby, it is easy! BTW I removed the pic of onions. Those went into the rice pilaf I served with the fish. I grabbed a selection of pictures and totally MISSED that. A fan on FB reminded me. LOL ~ Daryl
DeleteI have always thawed fish before cooking it. I have to try this. Seems so much quicker. No thinking ahead!
ReplyDeleteThis really works, Krista. It's quite amazing. So simple. ~ Daryl
DeleteWe love fish! Can't wait to try this version. Thank you! Hugs.
ReplyDeleteEnjoy! Hugs back. ~ Daryl
DeleteI make a mix of equal parts honey and spicy brown mustard with a couple of shakes of dried dill for salmon but I never thought of using something similar for white fish.
ReplyDeleteI find that anything that works on salmon works on white fish. It's such a basic palette! (As opposed to palate. LOL) ~ Daryl
DeleteThanks for providing a new recipe for fixing fish. It sounds yummy. robeader53@yahoo.com
ReplyDelete