Mustard Dill Fish Recipes

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SLOW-ROASTED FISH WITH MUSTARD AND DILL



Slow-Roasted Fish With Mustard and Dill image

What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven? It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him. The experiment worked beautifully. A week later, to serve with Portuguese white wines, I had the opportunity for an encore. This time it was a two-pound porgy, and again, after exactly an hour, the bone lifted easily from the perfectly cooked, moist and silken flesh. Lemon, ginger, mustard and herbs brought it into harmony with the wines.

Provided by Florence Fabricant

Categories     dinner, for two, roasts, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

1 lemon
1 2-inch piece fresh ginger, peeled and chopped
2 tablespoons minced fresh dill
3/4 teaspoon brown mustard seeds
Salt and ground black pepper
1 2-pound porgy, black sea bass, ocean perch or similar fish, gutted and scaled
2 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons crème fraîche

Steps:

  • Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
  • Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
  • Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
  • When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 6 grams, Sodium 1434 milligrams, Sugar 4 grams, TransFat 0 grams

MUSTARD-ROASTED FISH



Mustard-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

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.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

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.

STEELHEAD TROUT BAKE WITH DIJON MUSTARD



Steelhead Trout Bake with Dijon Mustard image

This is really yummy - not overpoweringly mustardy! And, after all, any recipe that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.

Provided by Nora

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound skinless steelhead trout fillets
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
  • Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 3.4 g, Cholesterol 93.8 mg, Fat 4.2 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 0.3 g

MUSTARD-DILL FISH



MUSTARD-DILL FISH image

Categories     Fish     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

4 catfish fillets (about 1 1/2 lb. total)
Salt and ground black pepper
1/4 cup Dijon-style mustard
3 tablespoons snipped fresh dill
2 tablespoons olive oil
4 medium tomatoes, chopped
2 cloves garlic, chopped

Steps:

  • 1. Rinse fish; pat dry. Season fish with salt and pepper. In bowl combine Dijon mustard, 2 tablespoons dill and 1 tablespoon olive oil. Spread mustard mixture over both sides of fish. 2. In bowl combine tomatoes, garlic and remaining dill and olive oil; season to taste with salt and pepper. 3. Heat a cast-iron or nonstick skillet over medium-high heat. Add fish to skillet. Cook 8-10 minutes or until fish flakes easily, turning once. Transfer to serving plate. Add tomato mixture to skillet. Cook and stir 1 minute. Serve tomato mixture with fish.

MUSTARD-DILL CATFISH FILLETS



Mustard-Dill Catfish Fillets image

Make and share this Mustard-Dill Catfish Fillets recipe from Food.com.

Provided by JackieOhNo

Categories     Catfish

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb catfish fillet, thawed if frozen
3/4 teaspoon lemon pepper
1 tablespoon butter or 1 tablespoon margarine
1 medium shallot, sliced
2 teaspoons mustard seeds
2/3 cup chicken broth
1 teaspoon Dijon mustard
3 1/2 teaspoons cornstarch
1 tablespoon chopped fresh dill
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees. Coat shallow baking dish with nonstick cooking spray. Pat fish dry with paper towels. Sprinkle fillets with lemon pepper; place in shallow baking dish. Bake 8-10 minutes or until fish flakes easily with a fork.
  • Meanwhile, melt butter in medium skillet over medium heat. Add shallot and mustard seed; cook and stir 2 minutes. In small bowl, stir mustard and cornstarch into broth. Add broth mixture to skillet; cook and stir until thickened. Stir in dill. Drizzle sauce over fillets and serve.

Nutrition Facts : Calories 184.9, Fat 10.3, SaturatedFat 3.4, Cholesterol 69.9, Sodium 275.9, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 18.5

DILL MUSTARD



Dill Mustard image

I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. -Sue Braunschweig, Delafield, Wisconsin

Provided by Taste of Home

Time 20m

Yield 32 servings.

Number Of Ingredients 7

1 cup ground mustard
1 cup cider vinegar
3/4 cup sugar
1/4 cup water
2 teaspoons salt
1-1/2 teaspoons dill weed
2 large eggs, lightly beaten

Steps:

  • In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.

Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE



Smoked Fish with Mustard, Dill and Caper Sauce image

Categories     Fish     Mustard     Appetizer     Brunch     No-Cook     Party     Dill     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 30 servings

Number Of Ingredients 13

3/4 cup spicy brown mustard (such as Gulden's)
1/2 cup sugar
1/3 cup fresh lemon juice
1 tablespoon dry mustard
3/4 cup vegetable oil
3/4 cup drained capers
1/2 cup chopped fresh dill
Ground black pepper
Butter lettuce leaves
4 pounds assorted smoked fish (such as trout, whitefish and salmon)
Lemon wedges
Dill sprigs
4 1-pound packages sliced Westphalian-style pumpernickel and/or rye bread, halved

Steps:

  • Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
  • Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

GRILLED HALIBUT WITH MUSTARD DILL SAUCE



Grilled Halibut with Mustard Dill Sauce image

Moist fish steaks are draped with thick and creamy sauce in this flavorful recipe. The topping makes a nice alternative to traditional tartar sauce and is just as good on swordfish. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
2 teaspoons Dijon mustard
4 halibut steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 447mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

WHOLE GRILLED SALMON WITH MUSTARD AND DILL



Whole Grilled Salmon With Mustard and Dill image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 9

1 cup finely chopped fresh dill
1/3 cup whole-grain mustard
2 tablespoons white-wine vinegar
1 salmon about 4 1/2 pounds, boned with head and tail left on
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons sugar
Salt and freshly ground black pepper to taste
Dill sprigs for garnish

Steps:

  • Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
  • Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
  • Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
  • Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
  • When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams

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