GRILLED SALMON WITH DIJON MUSTARD
Get ready for grilling season with salmon steaks. This recipe pairs grilled salmon with a Dijon mustard sauce for a delicious weeknight entree.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
- Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
- Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
- Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
HALIBUT WITH CITRUS-DIJON SAUCE
Make and share this Halibut with Citrus-Dijon Sauce recipe from Food.com.
Provided by ngibsonn
Categories Halibut
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange fish in a large shallow baking dish.
- Combine orange juice and next 5 ingredients in a small bowl and mix well.
- Pour over fish steaks, cover and marinate in refrigerator for 1 hour, turning once.
- Remove steaks from marinade and reserve marinade.
- Combine reserved marinade, olive oil and mustard in small saucepan and bring to boil.
- Add onion, capers and parsley and reduce heat to simmer for 5 minutes.
- Place halibut steaks on broiler pan sprayed with nonstick cooking spray and brush with sauce.
- Broil for 5 minutes.
- Turn, brush with sauce and broil an additional 3 minutes or until fish flakes easily with fork.
- Spoon remaining sauce over fish or serve on the side.
Nutrition Facts : Calories 158.8, Fat 5, SaturatedFat 0.7, Cholesterol 36.6, Sodium 126.6, Carbohydrate 3.2, Fiber 0.4, Sugar 1.6, Protein 24.1
FISH STEAKS DIJON
Number Of Ingredients 6
Steps:
- 1. Mix broth, mustard, lemon juice, and pepper. Pour 1 cup broth mixture into large shallow nonmetallic dish. Add fish and turn to coat. Cover and refrigerate 1 hour, turning fish occasionally.2. In small saucepan mix cornstarch and remaining broth mixture until smooth. Set aside.3. Remove fish from marinade and place on lightly oiled grill rack over medium-hot coals. Grill uncovered 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade.4. Over medium heat, heat cornstarch mixture until mixture boils and thickens, stirring constantly. Serve with fish. If desired, garnish with cracked pepper.Broiled Fish Steaks Dijon: Prepare as in first and second steps. In third step remove fish from marinade and place on rack in broiler pan. Broil 4 inches from heat 10 minutes or until fish flakes easily when tested with a fork, turning once and brushing often with marinade. Discard marinade. Proceed as in fourth step.EXCHANGES3 Meat, very lean1/2 FatPYRAMID SERVINGS1 MeatNUTRITION FACTSCalories 144 Calories from Fat 44Fat 5 g Saturated Fat 1 gCholesterol 43 mgSodium 302 mgCarbohydrate 2 g Dietary Fiber 0 g Sugars 0 gProtein 22 gRecipe provided courtesy of Campbell Soup Company.
Nutrition Facts : Nutritional Facts Serves
GRILLED FISH FILLETS OR STEAKS
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat a charcoal or gas grill until quite hot, and put the rack 3 or 4 inches from the heat source. Drizzle the flesh of the fish with olive oil, and sprinkle it with salt and pepper.
- When the fire is ready, grill the fish for about 5 minutes, or until it's firm enough to turn. Turn, and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with tomato salsa.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 34 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 412 milligrams, Sugar 0 grams, TransFat 2 grams
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