“This is a nice, tangy sauce that perks up bland white fish. Add some honey for a little sweetness if desired.” – April Ferre
Dijon Mustard Fillets
- 1 Pound Fresh or Frozen Fish Fillets
- Lemon-Pepper Seasoning
- 1/4 Cup Sour Cream
- 1 Tablespoon Milk
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Snipped Fresh Chives
- Dash Black Pepper
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Sprinkle with lemon pepper seasoning.
- Broil 4 inches from the heat until the fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Turn 1-inch thick fillets over halfway through broiling.
- Alternatively, fry fish in olive oil in fry pan over medium-high heat until fish flakes easily with a fork.
- Meanwhile, in a small saucepan, stir together sour cream, milk, mustard, chives and black pepper. Heat through, but do not boil. Serve over fish. Makes 4 servings.
2003 Recipe – April Ferre – From Better Homes and Gardens New Cookbook, 1996