Wednesday, February 6, 2019

White fish with mustard honey sauce #recipe from author @DarylWoodGerber

From Daryl:

I've been writing up a storm ever since the beginning of the year. For some reason, the day after New Year's, I felt a surge of energy and focus.  I'm glad I did because I have a lot on my plate this year. A book coming out in April, SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery. Plus I have a manuscript DUE in April (new series). And another due in the summer (a rewrite of a suspense I'd written earlier, so it's not new from "page one" phew!

Yes, I'm challenging myself and feeling the "quasi-stress" of it, but I think the deadlines are making my mind really churn out good stuff.  (I hope it's good, for my readers' sakes.)

What helps with concentration? Eating right. And not OD'ing on sugar and such. So I'm paying attention to drinking lots of water, eating lots of vegetables, and dining on the right kinds of protein.

So...what's for dinner?

I really like to eat fish. It's high in protein and low in fat. I especially enjoy white fish. It's lower in fat, while  "oily" fish (salmon and the like) are higher in omega-3 fatty acids (good for the heart).  Frying flaky fish is delicious, but I really don't like the mess. It doesn't do well on the barbecue, either. It falls apart.  

Am I ever glad I discovered how to wrap flaky fish in parchment paper.  I had it as an entree at a Greek restaurant and it was delicious. They even served it in the parchment paper. If you need a good steam on your face, this is the ticket! Ha!

FYI, sometimes fish, if not seasoned enough, can be blah. I find a zippy mustard sauce does the trick.  This sauce recipe is also good on pork and chicken. Enjoy.

2nd FYI:  Lest you think I've shared this recipe before, I haven't. A short while ago, I shared another white fish with honey mustard recipe, but it's completely different from this one. Why? Because it was basted on and the fish was skillet fried. Plus it included rosemary.  LINK TO THAT RECIPE

I have also shared a white fish in parchment recipe before, but that included a bunch of vegetables and no honey mustard. LINK TO THAT RECIPE

Fish in parchment paper

1 - 2 pieces of fish, about 6-8 ounces, each
herbs of your choice
2 slices of lemon per piece of fish

On a piece of parchment paper, pile the herbs, lemon, and fish.  Fold the parchment over and twist the ends. Set the package on a baking pan.

Preheat the oven to 375 degrees F.  Bake the fish for 20-25 minutes, until cooked through.

Meanwhile prepare the Mustard Honey Sauce.

Mustard honey sauce

(per portion of fish)

1 tablespoon mustard
1 tablespoon honey
1/2 teaspoon cornstarch
1/2 teaspoon lemon juice
1 tablespoon water or white wine, if sauce too thick

Bring all to boil in a small pan. Stir and remove from heat. Top fish with the entire portion.

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
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A mother he thought was dead. A father he never knew. An enemy that wants them dead.
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  1. I love whitefish, so this is definitely a recipe I need to try!

  2. Parchment wrapped cooking is so wonderful regarding fish. Have never tried honey mustard with such. Appreciate new to me flavor ideas to help me out of my rut.

  3. I'm laughing at all the asides! Fish and mustard sauce have a history with you. I must try cooking fish in parchment paper sometime. It looks wonderfully easy and the paper keeps all the goodies on the fish.

  4. Cooking in parchment is SO fancy (looking).
    When I was a Girl Scout and we went camping on weekends, we had fish in foil Friday night because of all the Catholics who didn't eat red meat on Friday.
    A piece of aluminum foil, a pat of butter, a thin slice of onion, small slices of carrots, and whatever white fish was the best buy that week. Close it tightly and place the pack in the coal to cook.