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Baked or Grilled Fish with Dijon Glaze

4 Fish fillets or steaks; 7 ounce
1/4 c Lemon Herb Dijon Glaze
1/2 c Dry white wine
Fresh herb; for garnish


Preheat oven or grill to 500 degrees (or 450 degrees if that temperature is just too scary at first). Heat the pan on high heat, until it is very hot. While it is heating, brush glaze over all surfaces of the fish, particularly all flesh.

To Bake: When the pan is hot (using potholders) put the fish in and brown on one side. Turn the fish after 2 minutes and put the pan into the oven. Bake for another few minutes. Remember: 5 minutes to the inch of thickness.

To Grill: Put fish on grill and cook, turning only once (for 5 minutes per inch). Take the fish out of the oven or off the grill, and immediately transfer it to a warmed serving dish or warmed individual plates.Add wine to the pan and cook at medium high, whisking constantly until the sauce is reduced by half. For grilling, cook wine and 1 tbsp. Dijon glaze in a small pan. Pour over the fish, garnish with fresh herb, and serve immediately.


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