Crusted Fish With Wine Mustard Sauce Recipes

DIJON-CRUSTED FISH

Steps:

• Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE

Steps:

• For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
• For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

MUSTARD-CRUSTED BRANZINO

Steps:

• Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.
• Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10-15 minutes.
• Serve fish with lemon wedges.

CRUSTED FISH WITH WINE-MUSTARD SAUCE

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.

PECAN CRUSTED HALIBUT WITH LEMON WINE SAUCE

Steps:

• Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.
• In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.
• Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.
• While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
• When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!

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.