Friday, June 18, 2010
I have made the decision to start abbreviating Iron Chef Blogger Challenge into ICBC. I know. This is a Big Deal.
Last week the ingredient was mustard. I made this fish, then forgot to blog it. It was really yummy. And really fast. I am too tired to blog much today, so here is the recipe. I left out the chives, because I think chives are no bueno.
Dijon Mustard Fillets
from the Better Homes and Gardens New Cookbook
1 pound fish fillets, 1/2 to 1 inch thick
lemon pepper seasoning
1/4 cup dairy sour cream
1 tablespoon milk
1 tablespoon dijon style mustard
2 teaspoons snipped fresh chives
Rinse fish and pat dry with paper towels. Cut into 4 serving size pieces, if necessary. Measure thickness. Place fish on unheated rack of broiler pan. Sprinkle with lemon pepper seasoning. Broil 4 inches from heat till fish flakes easily with a fork. Allow 4-6 minutes per 1/2 inch thickness of fish. Turn 1 inch thick fillets over halfway through cooking.
Meanwhile, in a small saucepan stir together sour cream, milk, mustard, chives, and a dash black pepper. Heat through but do not boil. Serve with fish.