Grilled Dijon Fish Food

GRILLED DIJON FISH

Steps:

• In a small saucepan, melt butter. Remove from the heat; stir in the lemon juice, mustard and salt. Remove 2 tablespoons; set aside. Pour remaining marinade into a large resealable plastic bag; add the fillets. Seal bag and turn to coat; set aside for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes or until fillets flake easily with a fork., To serve, arrange fish on a plate. Drizzle with reserved marinade; sprinkle with paprika.

GRILLED GARLIC DIJON HERB SALMON

Steps:

• In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.
• Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.
• Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.
• Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute.
• **Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.
• Transfer the fillets to plates and serve with fresh lemon wedges.

GRILLED DIJON-LEMON PEPPER SALMON

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

GRILLED SALMON WITH DIJON MUSTARD

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.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

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.

GRILLED WHITEFISH WITH DIJON MUSTARD CRUST

Steps:

• Preheat a grill.
• Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
• Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
• To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.

GRILLED DIJON MIXED VEGETABLES

Steps:

• Heat grill to medium heat.
• Toss vegetables with 2 Tbsp. dressing in large bowl.
• Grill 8 to 10 min. or until crisp-tender, turning occasionally.
• Mix remaining dressing and mustard in same bowl. Add vegetables; toss to coat.

DIJON GRILLED SWORDFISH

Steps:

• Pat fish dry and brush with lemon juice.
• Spread one side of fish with mustard and add a slice of butter.
• Grill fish, marinade side up until just opaque-about 12-15 minutes.
• Do not turn the fish.

DIJON MUSTARD MARINADE FOR GRILLED FISH

Steps:

• Mix all ingredients well.
• To prepare your fish, marinate your fish fillets for several hours. Prepare your grill. Once it is hot, grill your fish until it flakes easily. Baste the fish with the marinade while it is grilling. Delish!