Baked Or Grilled Fish With Dijon Glaze
Photo: flickr user wEnDaLicious
Ingredients
Preparation
1
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.
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Bake for another few minutes. Remember: 5 minutes to the inch of thickness.
5
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 serv
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NOTES : You will need a heavy, oven-proof pan, preferably non-stick coated or seasoned cast iron. A pan is not necessary for grilling. Before you make the sauce or Demi-Glace make a slight separation in the flesh to stop the cooking. Most fish is overcooked; its natural moisture is leached out by prolonged heat, so its delicate texture becomes stringy or a little tough.
Tools
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Yield:
4.0 servings
Added:
Thursday, December 3, 2009 - 1:41am