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Broiled Mustard Fish

carrie — Wed, 11 Jan 2012 12:00:05 +0000

Don’t know what to make for dinner tonight? Try this easy weeknight fish recipe. I really liked the browned areas of mustard atop the filet.

Broiled Mustard Fish

Prep time: 2 mins

Cook time: 5 mins

Total time: 7 mins

Serves: 1+

Ingredients:

1 (or however many you’d like to make) filet of fish
Dijon mustard
1/2 lemon per filet
salt
pepper

Directions:

Preheat the broiler to low.
Place fish filets on a piece of foil and fold up edges of foil so you can catch all the juice in the foil. Place on a baking sheet.
Squeeze 1/2 lemon over each filet. Spread about 2 teaspoons of Dijon mustard evenly over each filet.
Place on the top rack of the oven closest to the broiler and broil for approximately 5 minutes, until fish is cooked all the way through. The mustard on top should also be browned.

Smoked Salmon Pasta

carrie — Mon, 29 Aug 2011 11:30:40 +0000

I’ve been trying to build up my collection of easy, weeknight recipes. It seems most of my recipes take an hour when you count prep + cooking time. I usually don’t have that type of motivation or time on weeknights thus I’ve been trying to figure out what I can make in 15 min to 30 min. I’m also on the lookout for make ahead recipes that I can make Sunday & eat through the week. Send any ideas my way! This is an easy recipe for pasta that can be adapted to whatever cheeses & vegetables you have on hand. You could even replace the smoked salmon with canned salmon or tuna. Lemon is key, however, so don’t leave that out!

Smoked Salmon Pasta

Cook time: 15 mins

Total time: 15 mins

Serves: 2

Ingredients:

1 chunk smoked salmon
2 handfuls of spaghetti
2 oz goat cheese
2 cups spinach leaves, washed
1/2 lemon
2-3 Tablespoons olive oil

Directions:

Cook pasta according to directions on package, adding spinach during the last minute of cooking time. Drain pasta & spinach and place in a large bowl. Add smoked salmon, separating it into pieces with your hand. Add zest and juice from the 1/2 lemon. Add olive oil. Crumble goat cheese on top. Mix everything together with tongs & serve.

Broiled Fish

carrie — Mon, 22 Aug 2011 11:30:21 +0000

This is my current go-to method for cooking fish. It is quick, easy, and doesn’t heat up the house too much. I find grilling fish to be tricky as the fish tends to stick to the grates & can be difficult to turn. This method gives you similar results to grilling, however, there is no worry about the fish accidentally dropping through the grill! It works well for any fish steaks or fillets that are around 1″ thick.

Heat the broiler to Low. Sprinkle both sides of fish with olive oil and any spices you’d like in addition to salt & pepper. Good spices to use include: garam masala, cumin & smoked paprika, and lemon pepper. Marinades work well with this technique, too. Try a teriyaki style marinade or a simple mustard & lemon vinaigrette.
Place the fish on an oiled piece of foil. Once the broiler is preheated, put the fish on a pan on top of the rack closest to the broiler. Cook the fish 5 minutes, then flip. Cook the fish an additional 3-5 minutes. Your fish will be cooked through perfectly. Remove from the broiler & serve.

French Friday: Mustard Roasted Fish

carrie — Fri, 29 Jul 2011 11:30:55 +0000

Easy recipe number two comes from my friend Leah. Her exact email about the recipe stated “made this tonight, paired with salad and a roll, and it’s AMAZING and AMAZINGLY EASY. Definitely a gourmet-style meal that can be made in 20 mins”. We tried it last week and it was amazing and amazingly easy!

Mustard Roasted Fish

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Leah & I both used salmon for this recipe but you can use any fish you like. I liked the salmon as it pairs nicely with the strong flavor of the sauce.

Ingredients:

4 fish fillets
salt & pepper
8 ounces creme fraiche
4 Tablespoons Dijon mustard
2 Tablespoons minced shallots or onions
2 teaspoons capers

Directions:

Preheat oven to 425°F.
Line a baking sheet with parchment paper and place fish filets (skin side down) on paper. Sprinkle each filet with salt & pepper.
Combine creme fraiche, Dijon, shallots (or onions) and capers in a bowl. Mix. Divide mixture evenly between filets and spread over the top of each filet.
Bake filets for 10-15 minutes in the preheated oven.
Serve with a side salad & roll.

Thon et bok choy grilleé à la japon

carrie — Mon, 04 Jul 2011 11:30:28 +0000

This main dish is another winner from Olive Magazine. Aside from the marinade time it is lightening fast to prepare. And honestly, I think you could skip the marinade time and just broil right after you pour the marinade over the tuna. The original recipe called for grilling the tuna & bok choy, however, we only have a charcoal grill and I wasn’t up for depending upon it during a dinner party. Thus, we broiled instead. I’ll do a separate post on broiling but I’m finding it to be one of my favorite cooking methods lately.

Japanese-style Tuna & Bok Choy

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 6

The teriyaki marinade adds enough flavor to make this dish interesting but doesn’t distract from the tuna. The bok choy makes a crunchy and zesty foil for the rich fish.

Ingredients:

4 Tablespoons soy sauce
3 Tablespoons cane sugar
1 clove garlic, minced
1/2 teaspoon sesame oil
6 tuna steaks
3 baby bok choy bunches, halved
2 large limes
2 scallions, thinly sliced diagonally
1 Tablespoon toasted sesame seeds

Directions:

Combine soy sauce & sugar in a small saucepan and heat until sugar is dissolved. Remove from heat & add the garlic & sesame oil. Cool slightly then pour over tuna steaks. Let steaks marinate for 1 hour.
Preheat broiler. Broil each tuna steak 1 min per side for rare, 2 min per side for medium. Broil the bok choy halves, cut side facing broiler, for 2-3 minutes. Put in a bowl and squeeze lime juice over bok choy. Sprinkle sesame seeds & scallions on top.