Baked Or Grilled Fish With Dijon Glaze
By: Anonymous
Published: Thursday, December 3, 2009 - 1:41am

Ingredients




4 ounces x Fish fillets or steaks, 7
1/4 cup Lemon Herb Dijon Glaze
1/2 cup Dry white wine
Fresh herb, for garnish

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. 2 While it is heating, brush glaze over all surfaces of the fish, particularly all flesh. 3 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. 4 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 6 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. 7 The less time fish is exposed to moisture-sapping heat, in the oven or on a grill, the moister it will be. The hotter the heat, the less time it is exposed. Dijon Glaze seals the pores of the flesh so fish can withstand 500 heat.