Recipe courtesy of Chef Andrew from North Coast Seafoods.
Recipe featured on "Food in :60" Segment with Carrie Taylor, RDN, LDN, RYT and Andrea Luttrell, RDN, LDN. Watch the recipe video here.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Prepare Swedish mustard sauce by whisking together honey mustard, Dijon mustard, sugar and vinegar in a medium bowl. Slowly whisk in canola oil until ingredients are incorporated together. Stir in dill and season with a pinch of salt.
4. Prepare breadcrumbs by cubing white bread and pulsing in a food processor until reaching crumb consistency. Transfer breadcrumbs to a small bowl and mix with melted butter to moisten.
5. Season fish fillets on both sides with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Place fish flesh-side down in pan and sear to a nice golden brown color, about 3-4 minutes. Wash hands after handling raw fish.
6. Turn fish over and cook on skin side about 1 more minute. Remove fish from skillet and transfer to a sheet pan, skin-side down.
7. Spread mustard sauce liberally on top of fish fillets and gently top with breadcrumbs, patting down slightly to adhere.
8. Place sheet pan in oven and broil until golden brown and fish reaches an internal temperature of 145 degrees Fahrenheit. Serve immediately and store excess mustard sauce in refrigerator for no more than 5 days.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!