Dilly Fish Food

DILLY SALMON

Steps:

• In a small bowl, whisk the mustard, wine, brown sugar, vinegar and soy sauce until well blended. Gradually whisk in oil. Stir in dill and pepper. Place salmon in a shallow glass dish. Pour 2 cups marinade over salmon. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with some of the reserved marinade. Grill or broil 7-9 minutes longer or until fish flakes easily with a fork, basting occasionally.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

BROILED FISH WITH DILL BUTTER

Steps:

• Prepare at least several hours before broiling fish (can be made ahead and frozen).
• Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
• When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
• Rinse fish and dry thoroughly.
• Season with salt and pepper.
• Place on broiler pan.
• Sprinkle fish with lemon juice.
• Place several generous pats of dill butter on fish.
• Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
• Don't overcook.
• (Total time about 10 minutes per inch of thickness).

LEMON-DILL SAUCE FOR FISH

Steps:

• In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
• Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

DILLY RED SNAPPER

Steps:

• Place the lemon slices, onions and dill sprigs in a foil-lined baking pan. Top with fish fillets; sprinkle with salt and pepper. Fold foil around fish and seal tightly. , Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. In a small bowl, combine the sauce ingredients. Serve with fish.