Best 3 Mustard Dill Fish Recipes
If you're searching for a flavorful and easy-to-make fish dish, look no further than mustard dill fish. This classic recipe combines the tangy brightness of mustard with the aromatic freshness of dill, creating a delicious and versatile dish that can be enjoyed for lunch or dinner. Whether you prefer a light and flaky fish fillet or a heartier, more substantial piece of seafood, mustard dill fish offers endless possibilities. With a few simple ingredients and a little bit of time, you can create a culinary masterpiece that will tantalize your taste buds and leave you craving more. So gather your ingredients and get ready to embark on a culinary journey that will transport you to the heart of a coastal paradise.
Let's cook with our 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 fish: Firm-fleshed fish like salmon, trout, or halibut work best for this recipe.
- Use fresh herbs: Dill and mustard add a bright, herbaceous flavor to the dish. If you don't have fresh herbs, you can use dried herbs, but reduce the amount by half.
- Don't overcook the fish: Fish is best when it's cooked through but still moist. Overcooked fish will be dry and tough.
- Make sure the sauce is thick enough: The sauce should be thick enough to coat the back of a spoon. If it's too thin, add a little more cornstarch or flour.
- Serve immediately: Mustard dill fish is best served immediately after it's cooked. The sauce will thicken as it cools, so if you're making it ahead of time, reheat it gently before serving.
Conclusion:
Mustard dill fish is a simple but flavorful dish that's perfect for a weeknight meal. It's also a great way to use up leftover fish. With its crispy coating and creamy sauce, this dish is sure to please everyone at the table.
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