Baked Bluefish With Sweet Mustard Glaze Food

BLUEFISH WITH MUSTARD SAUCE AND CHIVES

Steps:

• Preheat the oven to 425F
• Whisk the sauce ingredients together and add salt and pepper to taste. Adjust any of the other ingredients to your liking.
• Arrange the fish in a shallow casserole and spread the sauce over them. Bake until the fish flakes, about 15-20 minutes.
• Serve right away, showered with the chives.

BAKED BLUEFISH WITH SWEET MUSTARD GLAZE

Steps:

• Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
• In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
• Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.

ROASTED SALMON WITH SWEET-N-HOT MUSTARD GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
• In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 15 minutes.
• Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.

BAKED BLUEFISH

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.

BROWN SUGAR AND MUSTARD HAM GLAZE

Steps:

• Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

SWEET MUSTARD SALMON

Steps:

• Place salmon on a 15x10x1-in. baking pan coated with cooking spray. Drizzle with lemon juice; brush with mustard. Sprinkle with brown sugar., Bake, uncovered, at 375° for 12-15 minutes or until fish flakes easily with a fork.

MUSTARD GLAZED FISH

Steps:

• With the rack on top of the oven, preheat oven to broil.
• In a bowl, mix honey and the 2 mustard. Set aside.
• In a large non-stick skillet ovenproof, brown the fish steaks and the cut side of lemons in butter. Add salt and pepper. Remove from the heat.
• Baste the top of the fish steaks with the mustard mixture. Keep cooking until the broil 3 to 5 minutes, depending of the thickness of the fish. Serve with the grilled lemon, rice and vegetables.