Bobs Baked Fish In Mustard Sauce Recipes

MUSTARD-ROASTED FISH

Mustard-Roasted Fish image

Provided by Ina Garten

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

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.

BAKED BLUEFISH WITH SWEET MUSTARD GLAZE

Baked Bluefish With Sweet Mustard Glaze image

Provided by Florence Fabricant

Categories dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Vegetable oil for baking dish
4 8-ounce bluefish fillets
1/3 cup Dijon mustard
1 tablespoon packed light-brown sugar
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1 teaspoon soy sauce

Steps:

Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.

Roasted Fish in a Mustard Sauce - Barefoot Contessa. image

This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!

Provided by LifeIsGood

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (8 ounce) fish fillets, such as red snapper
kosher salt & freshly ground black pepper
8 ounces creme fraiche (found in the dairy section)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons shallots, minced
2 teaspoons capers, drained
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
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 your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
Serve the fish fillets with the sauce from the pan spooned over the top.

FISH IN MUSTARD SAUCE

Fish in Mustard Sauce image

I have it on hearsay that this is a traditional recipe from the coast of Bengal. Flavourful of spicyness with very little heat. Best served with plain steamed/boiled rice and a cucumber raita on the side. Use fish of your choice. *After the first review, the correction related to the first "eleven" ingredients was effected. The recipe itself was obtained from an Indian chef at an international convention. Having enjoyed the dish myself, and having made it subsequently, I posted this on Recipezaar. Being equally perplexed after the first review, I researched the Bengali fish dishes and found essentially the same recipe cited elsewhere. The only advice I can offer is: 1. Do not try the recipe if you equate spiciness with heat and expect the mustard sauce to be anything like the Western commercial mustards. 2. If your sauce and taste preference leans towards the traditional Indian dry "khaari's," this dish will not appeal to you.

Provided by GT in SA

Categories Asian

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 teaspoons salt
2 tablespoons brown mustard seeds
1 teaspoon turmeric powder
1/4 cup grated fresh coconut or 2 tablespoons dried coconut
6 garlic cloves
2 green chilies
1 medium onion, chopped
2 teaspoons coriander powder
1 teaspoon cumin powder
1 1/2 teaspoons red chili powder
3 tomatoes, pureed
1 lemon, juice of
vegetable oil
2 cups boiling water
fresh coriander leaves, chopped
600 g fish

Steps:

Wash fish, sprinkle with salt and set aside to firm up.
Grind first 10 (ten) ingredients with lemon juice to make a paste.
Fry paste in oil for 6-7 minutes, adding water as and when required to prevent burning.
Add tomatoes, saute for 2 minutes then add 2 cups boiling water. Season with salt to taste.
Add fish pieces, cook until done (+/- 10min) and serve garnished with chopped coriander leaves.

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