Bass Fillets Broiled With Mustard Mayonnaise Recipes

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BROILED SALMON WITH HERB MUSTARD GLAZE



Broiled Salmon with Herb Mustard Glaze image

Provided by Giada De Laurentiis

Categories     main-dish

Time 19m

Yield 6 servings

Number Of Ingredients 11

2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
Six 6- to 8-ounce salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

Steps:

  • In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
  • Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
  • Transfer the fillets to plates and serve with lemon wedges.

BAKED FISH IN MAYONNAISE AND MUSTARD



Baked Fish in Mayonnaise and Mustard image

An old recipe I have in my fish collection that's simple, fast and tasty. I've also used this with Walleye and Bass fillets.

Provided by Chuck in Killbuck

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb haddock
3 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 cup onion, chopped
1 dash cayenne
1/8 teaspoon dill weed

Steps:

  • Preheat oven to 400°.
  • Place fish in lightly greased shallow baking dish.
  • Stir mayonnaise, mustard, onion, cayenne and dill weed in a small bowl until blended.
  • Spread mixture on the fish.
  • Bake at 400°F for approx 20 minutes or until fish flakes easy with a fork.

GRILLED SEA BASS WITH MISO-MUSTARD SAUCE



Grilled Sea Bass with Miso-Mustard Sauce image

Categories     Mustard     Bass     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons water
1 teaspoon prepared Chinese-style hot mustard or Dijon mustard
1/3 cup white miso (fermented soybean paste)*
3 tablespoons rice vinegar
2 tablespoons mirin (sweet Japanese rice wine)**
4 teaspoons sugar
1 teaspoon soy sauce
4 5- to 6-ounce sea bass fillets
8 green onions, trimmed
Olive oil
Toasted sesame seeds

Steps:

  • Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
  • Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
  • *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
  • **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

SEA BASS WITH WILD GARLIC MAYONNAISE



Sea bass with wild garlic mayonnaise image

Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

1 tbsp olive oil
4 sea bass fillets
lemon wedges , to serve
200g vegetable oil
100g wild garlic leaves, chopped
1 egg , yolk only
1 tbsp Dijon mustard
3 anchovies

Steps:

  • To make the wild garlic mayo, heat the oil in a pan, then tip into a blender with the wild garlic. Blend for 2 mins, then pass the oil through a sieve into a jug. Put the yolk in a medium bowl with the mustard. Gradually whisk the green oil into the yolk until it thickens. Whisk in the anchovies and a pinch of salt. Put in the fridge. Can be made a day ahead.
  • Heat the oil in a non-stick frying pan and add the fish, skin-side down. Season with salt and cook over a medium heat for 4 mins, pressing down with a spatula, until the flesh has changed colour and the edges look golden. Turn over and cook for another 1 min. Once cooked, put on a serving plate, spoon on the mayo and serve with lemon wedges.

Nutrition Facts : Calories 381 calories, Fat 35 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

BROILED SOLE WITH MUSTARD SAUCE



Broiled Sole With Mustard Sauce image

Make and share this Broiled Sole With Mustard Sauce recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 19m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs fresh sole fillets
3 tablespoons low-fat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chopped parsley
freshly-ground black pepper
1 large lemon, cut into wedges

Steps:

  • Coat a baking sheet with nonstick cooking spray.
  • Arrange fillets so they don't overlap.
  • In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
  • Spread the mixture evenly over the fillets.
  • Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
  • Arrange fillets on a serving platter, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 87.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 51.1, Sodium 393.6, Carbohydrate 1.6, Fiber 0.6, Sugar 0.4, Protein 14.5

BASS FILLETS BROILED WITH MUSTARD MAYONNAISE



Bass Fillets Broiled With Mustard Mayonnaise image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 6

1/4 cup mayonnaise
1 tablespoon Dijon mustard
Pinch of cayenne
1/4 teaspoon salt
4 bass fillets (about 4 ounces each), all bones removed
1 lemon, cut into wedges

Steps:

  • Preheat broiler. Stir the mayonnaise and mustard together until well combined. Season with the cayenne and salt. Coat the flesh side of the fillets with the mayonnaise mixture and place on a baking sheet, skin side down. Broil until the fish is just cooked through and the top browns, about 5 minutes. Place 1 fillet on each of 4 plates and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 340 milligrams, Sugar 0 grams, TransFat 0 grams

SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE



Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 sea bass fillets or other firm white fish
Sea salt and freshly ground black pepper
Extra-virgin olive oil, to saute
Brown Butter Brussels Sprouts, recipe follows
Triple Mustard Vinaigrette, recipe follows
3 tablespoons unsalted butter
6 large cipollini onions, peeled and cut into 1/6's or 1/8's
1 pound Brussels sprouts, bases trimmed, outer leaves removed and halved
2 1/2 cups chicken stock, or as needed
1 bay leaf
Salt and pepper
1 teaspoon chopped thyme leaves
1 tablespoon mustard seed
1 large shallot, minced
3 tablespoons Champagne vinegar
2 tablespoons whole grain mustard
1 tablespoon honey
2 teaspoons dry mustard
Salt and pepper
1 cup extra-virgin olive oil
1 small bunch parsley, leaves only, chopped

Steps:

  • Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
  • In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
  • Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.

BROILED PORTERHOUSE STEAKS WITH MUSTARD



Broiled Porterhouse Steaks with Mustard image

You will be impressed. Try this broiled porterhouse.

Provided by Mindy Leigh

Categories     Steaks and Chops

Time 20m

Yield 2

Number Of Ingredients 7

¼ cup minced onion
¼ cup olive oil
2 tablespoons mustard
1 tablespoon unsalted butter, softened
1 teaspoon salt
1 teaspoon ground black pepper
2 (10 ounce) porterhouse steaks

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine minced onion, olive oil, mustard, butter, salt, and pepper in a small mixing bowl. Spread mixture over each steak and put steaks on a broiler pan.
  • Broil in the preheated oven until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition Facts : Calories 687 calories, Carbohydrate 5.8 g, Cholesterol 107 mg, Fat 60.2 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 17.9 g, Sodium 1619.7 mg, Sugar 0.9 g

BROILED SALMON FILLET WITH MUSTARD DILL SAUCE



Broiled Salmon Fillet with Mustard Dill Sauce image

Categories     Mustard     Broil     Quick & Easy     Salmon     Dill     Gourmet

Yield Serves 6

Number Of Ingredients 4

a 2 1/2-to-3 pound salmon fillet
soy sauce for rubbing the salmon
fresh bay leaves and thyme sprigs for garnish if desired
Mustard Dill Sauce

Steps:

  • Preheat broiler.
  • Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.
  • Serve salmon warm or at room temperature with mustard dill sauce.

BROILED STRIPED BASS WITH TOMATOES AND FENNEL



Broiled Striped Bass With Tomatoes and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds skinless striped-bass fillet
2 teaspoons grated garlic (from 2 to 3 cloves)
1 teaspoon dried oregano
Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 pound)
1 pint cherry or grape tomatoes
1/2 cup brine-cured black olives, such as Kalamata

Steps:

  • Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
  • Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.

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