Haddock and halibut are excellent in this dish, but you could use salmon, cod, or just about any type of fish in this simple recipe. The seasoned Dijon mustard and butter combination give the fish fabulous flavor.
The recipe takes about 30 to 40 minutes, start to finish, and that includes marinating time! Serve the fillets with baked potatoes or a rice dish, along with roasted Brussels sprouts or your favorite side vegetables.
- 2 pounds fish fillets (such as haddock, cod, or pollock)
- 3 cups water
- 3/4 cup plus 3 tablespoons lemon juice
- 6 tablespoons butter
- 1 1/2 tablespoons Dijon mustard (or a similar gourmet mustard)
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- Garnish: chopped parsley
- Thaw fish if frozen. Cut fillets into serving-size portions, about 6 ounces each.
- Place fillets in single layer in a shallow baking dish, about 12x8x2 inches. Combine water and lemon juice and pour over fish. Cover and let the fish marinate in refrigerator for 15 minutes.
- Combine the butter, 3 tablespoons of lemon juice, Dijon mustard, salt, paprika, and pepper in a saucepan. Heat until butter is melted.
- Heat the broiler (500 F or HIGH) and grease a broiler pan generously.
- Arrange the fish fillets on the well-greased broiler pan. Brush the fillets liberally with the mustard and butter mixture.
- Broil about 4 inches from source of heat for 5 to 6 minutes;* turn carefully. Again brush generously with the mustard sauce and broil four to six minutes longer or until fish flakes easily when tested with a fork.
- Arrange on a serving plate and sprinkle with parsley. Heat the remaining mustard-butter sauce and spoon over the fish.
*Note: The cooking time for the fish depends on how thick the fillets or steaks are. For fillets measuring about 1 inch at their thickest, cook for about five minutes on each side. A good rule of thumb is 10 minutes total for each inch of fish (thickness).
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||9 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||0 g|