Fish with Lemon-Mustard Sauce and Elegant Herbed Potato Salad

Fish with Lemon-Mustard Sauce and Elegant Herbed Potato Salad
Servings: 6 Prep 20 mins Grill 30 mins to 8 mins


  • 2 tablespoons coarse Dijon mustard
  • Grated rind of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon chopped fresh oregano OR: 1/8 teaspoon dried
  • 1/2 teaspoon chopped fresh thyme OR: 1/8 teaspoon dried
  • Elegant Herbed Potato Salad (recipe follows)
  • 1 2 pound bass, halibut or salmon fillet, about 1 inch thick

Make It

1. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop Method, below.


2. In bowl, whisk mustard, lemon rind and juice, salt, pepper and garlic. Slowly drizzle in oil, whisking until thick and well blended. Whisk in oregano and thyme. Reserve 3 tablespoons dressing for potatoes and 2 tablespoons for serving with fish.

3. Prepare Herbed Potato Salad.


4. In large glass baking dish, marinate fish in remaining dressing at room temperature for 15 minutes.

5. Lightly brush the grill grid with vegetable oil. Place the fish, flesh side down, on the grill; discard any remaining marinade. Grill the fish, uncovered, for 6 to 7 minutes or until the flesh releases itself from grid. Carefully turn the fish over with large spatula. Grill just until fish is opaque in thickest part, 2 to 3 minutes.

6. Slip spatula between flesh and skin to separate the fillet from the skin (skin will stick to grill) and transfer the fillet to a platter. Drizzle the fish with the reserved 2 tablespoons of the dressing. Serve fish with the potato salad.

Elegant Herbed Potato Salad


  • 1 1/2 pounds small red-skin potatoes
  • 4 tablespoons vegetable oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 scallions, thinly sliced

Make It

1. In a large bowl, toss together small red-skin potatoes, vegetable oil, n salt and black pepper until potatoes are well coated. Place the potatoes in a grilling basket. Grill until fork-tender, about 30 minutes, turning the basket over at least every 10 minutes. Cut each potato in half. In a large bowl, toss the potatoes together with the reserved 3 tablespoons of the dressing and 2 scallions, thinly sliced. Cover and keep warm.


Stovetop Method:
  • Place the potatoes in a medium-size pot and add enough cold water to cover the potatoes. Bring to boiling. Lower to a gentle simmer; cook until fork-tender, about 15 to 20 minutes. Drain. Cut each potato in half and proceed as above. Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Cook fish as directed in step 5, cooking on grill pan instead of on grill.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 323, Fat, total (g): 16, chol. (mg): 54, sat. fat (g): 2, carb. (g): 15, fiber (g): 2, pro. (g): 27, sodium (mg): 268, Percent Daily Values are based on a 2,000 calorie diet.