Searedkingfishandmustardcreamandcapersauce Recipes

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FISH WITH MUSTARD SEEDS



Fish with Mustard Seeds image

Provided by Food Network

Time 40m

Number Of Ingredients 20

2 pounds fish fillets (cod, halibut)
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons fresh lemon juice
1 tablespoon vegetable oil plus 2 tablespoons, to fry
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon mustard seeds, coarsely ground with a mortar and pestle
1 cup chopped fresh tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
3 tablespoons chopped cilantro (fresh coriander)
1 teaspoon salt
1/2 cup plain low-fat yogurt

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



Seared King Fish and Mustard Cream and Caper Sauce image

King Fish is a popular NZ game fish. Mostly cooked as steaks. I made this sauce up, as sometimes King Fish can be dry if not fresh enough. The sauce is also great with Tuna or Steak.

Provided by Fleur Winger

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

6 good sized king fish steaks
4 cloves garlic
2 teaspoons lemon pepper
1 small lime
1 teaspoon chicken stock powder
300 ml fresh cream
3 cloves garlic
1 teaspoon chicken stock powder
1 medium red onion, diced finely
1 heaped teaspoon lemon pepper
2 teaspoons whole grain mustard
1 heaping tablespoon capers
little olive oil (for frying)

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



Mustard Sauce for Fish image

Make and share this Mustard Sauce for Fish recipe from Food.com.

Provided by Molly53

Categories     Sauces

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 6

2 tablespoons butter (no substitutions)
3 tablespoons flour
1/2 teaspoon salt (if fish stock is salty, you might want to reduce or omit salt)
1 dash black pepper
3 cups fish stock (sub chicken stock if you don't have fish stock)
2 tablespoons prepared mustard (dijon is very nice, but any prepared mustard will do)

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



Crispy Fish image

I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

Provided by Kristi

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

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.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g

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