Friday, February 26, 2010

Mustard-Roasted Fish

SSSal and the CrabCakes love to ski. All three learned how at a very young age and all three have been racers. For them, Olympic scenes of skiers flying down mountains at 70 - 80 miles per hour is a tourist board advertisement. To me it's video evidence of dementia.

I don't ski.

I tried to learn as an adult, but at a certain age you don't see sylvan glades of untouched powder, you only have visions of orthopedic wreckage. Making matters worse, as crabs go, I'm closer to the king-size variety. My center of gravity has a lot further to fall and that means gravity has a lot more time to build momentum. When I think of skiing I see the railroad yard scene in "Gone With The Wind", plaintive moans of crushed, broken bodies, surrounded by the shattered detritus of a futile battle.

All that and $75 a day for a "cheap" lift ticket. I think I'll pass.

I'm pretty plain when it comes to my sports participation. I'll watch you trying to break your neck and I'll marvel at your success, but I'll do it from the lodge, watching a TV. Curling, that's the ticket.

Well, sometimes I like my food mild as well. Today's recipe is for Mustard-Roasted Fish. This is a recipe from Ina Garten and is so ridiculously simple I will foster no complaints about how hard cooking is. The sauce is very delicate, though you can punch it up by adding extra mustard; so turn on the Olympics, watch the youngsters crash and enjoy...

Mustard-Roasted Fish
by Ina Garten

(4) 8 ounce fish fillets, such as red snapper or tilapia
Salt & Pepper
8 ounces Creme Fraiche
3 Tablespoons Dijon Mustard
1 Tablespoon Whole Grain Mustard
2 Tablespoons minced shallot
2 teaspoons drained capers

Preheat oven to 425 degrees.

Place the fish fillets in a single layer in an ovenproof baking dish. Sprinkle with a healthy amount of kosher salt and pepper.

In a medium bowl, combine the creme fraiche, dijon and whole grain mustards, shallots, capers 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix Well.

Spoon the sauce over the fish fillets, making sure to completely cover each piece of fish with sauce.

Bake for 10 - 15 minutes, depending on the thickness of the fillets. A good rule of thumb is 10 minutes per inch of thickness.

Serve hot with the sauce spooned over the fillets.

Very, VERY easy recipe. It will take longer for your oven to preheat than it will to do the prep work on this meal. I also suspect that you could make this recipe with a pounded thin boneless skinless chicken breast.

I'm outta here crablings; remember you can do it, you can cook.


Mags @ the Other Side of 50 said...

I'm a fishphobe but I think I can handle this recipe. I have a package of tilapia in the freezer and I plan to try this recipe on Friday. Regarding the creme fraiche, I'm going to try subbing half sour cream and half heavy cream. Hope it works!

Skiing? I'm the one at the lodge bar watching all the action. I can't even walk and talk at the same time.... what would ever make me think I'd be able to ski???

Stella said...

Hi Crabby, I don't think this is mild. In fact, it looks downright delicious to me. I always like the way mustard complements meats. I don't know where I would get creme fraiche though around here. I suppose I would have to make it??? said...

Stella - no creme fraiche, no problem - Mags had the great suggestion to mix 1/2 sour cream with 1/2 heavy cream; it won't be exact, but it should be very close.

Unknown said...

I'm going to try this recipe tonight, i'm not much of a fish person but i am a huge lover of mustard so this recipe gives me an excuse to try it with some fish.

Thanks for the ideas and keep up the good work crabby.

WineWizardBob said...

White Cotes du Rhone. or White Chateauneuf du Pape if you are not effected by the economy are tasty matches with mustardy fish. Earthy floral flavors from a variety of lesser known white grapes work perfectly here.

And dont serve them ice cold. Cellar temp is spot on.

Mags @ the Other Side of 50 said...

Just wanted you to know that my substitutions for the creme fraiche worked perfectly. We really enjoyed this dish and since I made way too much sauce for the amount of tilapia I was baking, I used the leftovers for pork loin chops the next night.... it was perfect.

I linked to your blog on mine. Hope you noticed a bit of increased traffic. Might be time to install traffic lights, yield signs and