I love Shavuot; it's one of my favorite Jewish holidays. Unfortunately, I don't love eating dairy, or rather, it doesn't love me. For health reasons, I can't eat most dairy, except for yogurt and the occasional dollop of skim milk in my coffee. On the other hand, my husband would have cheese at every meal if he could! On Shavuot, I usually switch off between a cheese-based and a fish-based main dish and appetizer at each holiday meal. So for the cheese-lovers amongst you, stay tuned folks, because I'm going to guest-post my Rhodes dough Shavuot veggie pizza recipe on the the wonderful Rhodes Bake-n-Serve blog on May 31st.
But until then, here's one of my favorite fish recipes. It's extremely easy, fast, and it usually gets rave reviews. And since it's made with Costco's salmon or steelhead trout, it's about as frugal as fish recipes come. Be'tayavon!
Honey Mustard fish
(serves 7 as a main dish or 14 as an appetizer)
Ingredients:
- 2 lb. bag of frozen Kirkland Atlantic salmon or steelhead trout fillets (or, if you don't belong to Costco, about 7-8 quarter pound skinned salmon fillets)
- 3/4 c. dark brown mustard
- 3/4 c. honey
- 1 t. basil
- 1 t. soy sauce (prefer low sodium)
- 1/2 t. garlic powder
- 1 t. lemon juice
- 1/4 cup water
- 1 t. olive oil
- 2 t. sesame seeds
Unwrap and rinse the fish fillets. The Costco/Kirkland fillets are all thick center cuts, and are skinned and boned already. Combine all the other ingredients except for the sesame seeds in a gallon ziploc bag and shake well to combine into a marinade. Pour about half the marinade into a second ziploc bag and then put half the fillets into each bag. Shake well to coat the fillets. Marinade in the refrigerator overnight (or at least 4 hours).
Remove fillets from bags and discard leftover marinade. Bake or grill the fillets at 350 degrees Fahrenheit for about 10 minutes on each side or until flaky. If you are serving as an appetizer, cut each fish fillet in half, and this recipe will serve 14. If you are serving as a main dish, each fillet will be one portion and this recipe serves 7. Garnish each portion with sesame seeds (or parsley) and serve either hot or cold. Simple and seriously yummy. Goes great with whole-wheat couscous as a side.
Looks great. I do something similar - but soooo easy it's criminal. Equal amounts (real) maple syrup and Dijon mustard - pour over salmon and bake. It's always yummy and takes a nano-second to prepare.
ReplyDeleteI'm so sorry about the dairy thing, tho I relate to your hubby's love of cheese!