Dijon Sauce For Fish Recipes

DIJON MUSTARD SAUCE

Steps:

• Chop the mushroom into small pieces and fry in the butter for 2 minutes. Then add the white wine and chicken stock and bring to a simmer. Simmer for a few minutes.
• Add the mustard, the minced garlic and the thyme leaves and stir well. Finally, add the cream and simmer for about 2 minutes. Serve up hot.

LIGHT & CREAMY DIJON SAUCE

Steps:

• Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
• Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
• Serve sauce immediately over chicken breasts or fish.

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

GRILLED DIJON FISH

Steps:

• In a small saucepan, melt butter. Remove from the heat; stir in the lemon juice, mustard and salt. Remove 2 tablespoons; set aside. Pour remaining marinade into a large resealable plastic bag; add the fillets. Seal bag and turn to coat; set aside for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes or until fillets flake easily with a fork., To serve, arrange fish on a plate. Drizzle with reserved marinade; sprinkle with paprika.

HONEY DIJON MUSTARD FISH

Steps:

• Preheat oven to 375 degrees.
• Rinse the fillets and pat dry; set aside.
• In a shallow bowl, whisk together the honey, mustard, and lemon juice.
• In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
• Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
• Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.

FISH FILLETS DIJON

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.

DIJON-CRUSTED FISH

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.

DIJON/SOY FISH MARINADE

Steps:

• Add equal parts soy, mustard, and veg. oil into a bowl.
• Put fish in a plastic bag and pour sauce over fish.
• Marinate in the refrigerator for one hour.
• Cook on the stove, oven, or grill.

SWEET DIJON BASA SWAI FISH (OR A FISH OF YOUR CHOICE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
• Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
• Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.