Grey Poupon Saucy Fish Food

GREY POUPON SAUCY FISH

Steps:

• Heat oven to 350°F.
• Mix all ingredients except fish until blended.
• Place fish in 13x9-inch pan sprayed with cooking spray; spread with mayo mixture.
• Bake 15 to 20 min. or until fish flakes easily with fork.

FISH WITH CREAMY DIJON SHRIMP SAUCE

Steps:

• 1. Thaw fish if using frozen. Allow fish (either fresh or frozen) to come to room temperature. This makes for less time over the heat, helping to keep fish moist. Rinse and pat dry and lay on paper towels.
• 2. Place 2 tablespoons of the butter and 1/2 tsp each of onion salt, dried marjoram and dried thyme in a small bowl. Cover with a paper towel and microwave for 30 seconds to a minute, until butter is melted.
• 3. Brush top side of each fish fillet with half of the melted butter mixture and set aside.
• 4. In a medium saucepan, heat enough water to cover the shrimp and bring the water to a boil. Add the shrimp. Once the water comes back to a boil, cook the shrimp for 2-1/2 to 3 minutes, just until they are done (don't overcook). Remove pan from heat and set aside. (the water will help keep the shrimp warm...so it is very important not to over cook the shrimp).
• 5. In a small saucepan, combine the sour cream, flour, Dijon mustard, salt, pepper, and 1/4 tsp. thyme. Stir until smooth. Add chicken broth, stirring until well mixed. Cook over medium heat, stirring occasionally until thickened and bubbly. Cook and stir 1 minute more. Keep warm over very low heat, stirring occasionally. (When I first put this over the heat, I begin heating up my skillet for my fish, and the fish cooks while my sauce is coming up to a boil and thickening).
• 6. While Dijon sauce is coming up to a boil, heat a large skillet coated lightly with cooking spray over medium heat. Add remaining 2 TBS butter. Once butter is melted, add fish fillets, basted side down, with the thickest portion toward the center of your pan. Baste the top with the remainder of the basting sauce. Depending on your fish choice and its thickness, cook the fish for 2 to 4 minutes, just until a nice light brown color. Carefully turn the fish over (with the thickest portion still in the center of your pan) and cook another 2 to 4 minutes, just until the fish flakes easily with a fork. Remove to serving plates. (My tilapia fillets were 1/2 inch thick at the most and about 4 ounces each. I cooked 2 minutes on one side, 3 minutes on the other and they were perfect.)
• 7. Drain shrimp and stir into the Dijon sauce. Top each fillet with 6 shrimp each and some of the sauce. ENJOY!

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

SAUCY SCALLOPS

Steps:

• Marinate the scallops in the chilli powder, fennel and salt and pepper for 10 minutes.
• Meanwhile prepare the sauce. Heat he ghee in the frying pan. When hot, add the fennel seeds and allow them to sizzle. Add the garlic, ginger, green chilli and shallots, stirring continuously. Allow the shallots to soften for a minute or two, then add the mustard, stirring all the time. Gradually pour in the fish stock, then add the lime zest and allow the sauce to reduce slightly. Now add the cream, and the soaked saffron, and let the sauce bubble until you have a nice rich consistency. Leave on a low heat while you prepare the scallops.
• Brush some oil on to a griddle or non-stick frying pan and sear the scallops for 20-30 seconds on each side. Remove from the pan and add them to the sauce. Just before serving, garnish with fresh dill and chives.