Best 2 Crusted Fish With Wine Mustard Sauce Recipes
Embark on a culinary journey with our crusted fish with wine mustard sauce, a delectable dish that tantalizes taste buds with its crispy crust, succulent fish, and rich, flavorful sauce. Prepared with pantry staples, this recipe is easily customizable to suit your preferences. Whether you prefer a mild or spicy sauce, this versatile dish has something for everyone. With detailed instructions and helpful tips, this recipe is perfect for both seasoned chefs and home cooks alike.
In addition to the main recipe, this article offers a collection of other enticing fish recipes that cater to various tastes and occasions. From the zesty lemon-herb crusted fish to the aromatic Mediterranean-style fish, each recipe promises a unique culinary experience. With options ranging from simple weeknight dinners to elegant dinner party entrees, this article is your ultimate guide to creating memorable fish dishes.
MUSTARD-ROASTED FISH
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.
CRUSTED FISH WITH WINE-MUSTARD SAUCE
Make and share this Crusted Fish With Wine-Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
- In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.
Tips:
- Use fresh fish: The fresher the fish, the better the dish will taste. If you can, buy fish that was caught the same day you plan to cook it.
- Choose a firm-fleshed fish: This type of fish will hold up well to the breading and baking process. Some good choices include cod, halibut, salmon, and tilapia.
- Make sure the fish is dry before breading it: This will help the breading adhere to the fish.
- Use a light hand when breading the fish: You don't want the breading to be too thick, or it will overpower the flavor of the fish.
- Cook the fish until it is golden brown and flaky: This will ensure that the fish is cooked through and has a crispy crust.
- Serve the fish immediately with your favorite sauce: The wine mustard sauce is a great option, but you can also use tartar sauce, remoulade, or any other sauce you like.
Conclusion:
Crusted fish with wine mustard sauce is a delicious and easy-to-make dish that is perfect for any occasion. The crispy crust and flavorful sauce make this dish a surefire hit. So next time you're looking for a new way to cook fish, give this recipe a try. You won't be disappointed.
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