grilled salmon with mustard beurre blanc served over mustard roasted potatoes and green beans

Ingredients

For the fish:
1 shallot, peeled and minced
1 cup dry white wine
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 tablespoon whole grain Dijon mustard
12 tablespoons cold butter, cubed
Salt and pepper
canola oil
1 – 2 pounds salmon fillets

For the veggies:

2 lbs. fingerling potatoes
1 lb. green beans, end trimmed
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions 

For the roasted veggies:
1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half and place them on a sheet pan. Place green beans on separate sheet pan.
3. Make the vinaigrette: whisk olive oil, mustard, 1 tsp. salt, and the pepper.
4. Pour half the vinaigrette over the potatoes and the other half over the green beans. Toss each to coat.
5. Bake potatoes for 50 minutes to 1 hour, until they are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
6. Bake the green beans 15-20 minutes, or until they are crispy but not soggy.

For the fish:
1. In a heavy bottomed pot, combine shallots, white wine, and lemon juice. Reduce heat to medium-low and simmer until reduced to 2 tablespoons. Add cream and mustard; stir and reduce heat to low. While whisking continuously, add one cube of butter at a time allowing it to melt before adding the next. The key to this sauce is adding the butter slowly over low heat so it does not break. Once all of the butter is incorporated and the sauce is creamy, remove from heat and add salt and pepper to taste. If you’re not serving this immediately, cover and keep it warm on the stove.
2. Turn all burners to medium heat if using gas grill. Clean and oil grill. Season salmon with salt and pepper. Grill until the fish is cooked all the way through, but still flaky.
3. Plate over roasted fingerling potatoes and green beans and top with a spoonful of the mustard Beurre Blanc.

*beurre blanc recipe from InSockMonkeySlippers

grilled cajun fish

Ingredients

1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
1/4 cup olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact (we used Grouper)
Lime wedges, for garnishing

Directions

1. Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
   
2. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
   
3. Transfer fish fillet to a plate. Set aside to cool slightly.

*Adapted from Martha Stewart.com

white fish baked in foil with zucchini and tomatoes

 

Ingredients

2 zucchinis, sliced into 1/4-inch slices

2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces

2 tbsp. olive oil

2 garlic cloves

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick

1/4 cup dry white wine

1/4 cup chopped fresh basil

lemon wedges

Directions

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

*From America's Test Kitchen