Best 3 Mustard Dill Fish Recipes
Indulge in a culinary journey with our exquisite Mustard Dill Fish recipes, a symphony of flavors that will tantalize your taste buds. This carefully curated collection offers a diverse range of culinary creations, each boasting a unique twist on the classic Mustard Dill Fish. From the zesty tang of lemon to the aromatic allure of fresh herbs, these recipes promise an explosion of taste in every bite. Whether you prefer a pan-fried, baked, or grilled preparation, we have a recipe that will suit your preferences. Embark on this culinary adventure and discover the perfect Mustard Dill Fish recipe to impress your family and friends.
Here are our top 3 tried and tested recipes!
SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE
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
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.
MUSTARD-DILL FISH
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.
SLOW-ROASTED FISH WITH MUSTARD AND DILL
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
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
Tips:
- Choose the Right Mustard: For a tangy flavor, use Dijon mustard. For a milder flavor, use yellow mustard.
- Fresh Herbs: Use fresh dill for the best flavor. If you don't have fresh dill, you can use 1 teaspoon of dried dill.
- Don't Overcook the Fish: Fish is delicate and cooks quickly. Overcooking will make it tough and dry. Cook the fish until it is just opaque in the center.
- Serve Immediately: Mustard dill fish is best served immediately. The flavors will fade if you let it sit for too long.
Conclusion:
Mustard dill fish is a quick and easy weeknight meal that is packed with flavor. The mustard and dill create a tangy and savory sauce that pairs perfectly with the delicate fish. This dish is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is a great way to enjoy a delicious and healthy meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
