Searedkingfishandmustardcreamandcapersauce Recipes

FISH WITH MUSTARD SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Cut fish into strips 2 inches wide. Rub on all sides with mixture of red pepper, turmeric, 1 teaspoon salt, and lemon juice. In a nonstick frying pan heat 1 tablespoon oil over medium heat and lightly brown the fish in 2 batches if necessary, placing skin side down and turning after 1 or 2 minutes. Remove fish from pan and set aside.
• In the same pan wiped clean, over medium heat, fry onion in 2 tablespoons oil until light brown. Add garlic and mustard seeds and stir for 1 minute. Add tomatoes and spice mixture and fry until tomatoes become very soft and break up. Add cilantro and salt and continue stirring until the mixture becomes a paste.
• Remove from heat, add yogurt, and stir to blend.
• Arrange fish in a single layer in a baking dish. Pour sauce over fish, cover with aluminum foil, and bake in preheated oven for 20 minutes until opaque.

SEARED KING FISH AND MUSTARD CREAM AND CAPER SAUCE

Steps:

• To prepare Sauce.
• Crush garlic and mix with chicken stock and lemon pepper.
• Fry onion, garlic, chicken stock and lemon pepper untill onion is clear and spices are fragrant.
• Pour in cream and simmer untill reduced and thick.
• Add capers and mustard and stir in lightly.
• To prepare King Fish Steaks.
• Crush garlic.
• Mix with lemon pepper, chicken stock and lime juice.
• Pat steaks dry with a paper towel.
• Rub garlic mixture into steaks and then sear on a hot grill or barbeque for 5 mins each side (Less if steak is less than 2cm thick).
• Lay out on a platter and pour creamy mustard sauce over the top.
• Serve hot with a side salad or vegetables.

MUSTARD SAUCE FOR FISH

Steps:

• Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
• Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
• Add mustard and remaining butter.
• Serve with boiled lutfisk, haddock or cod.

CRISPY FISH

Steps:

• In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
• Soak fish filets in bowl of cold water.
• In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
• Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.