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Fish with Lemon-Mustard Sauce and Elegant Herbed Potato Salad

Ingredients

Dressing:
Fish:

Directions

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

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Dressing:
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Prepare Herbed Potato Salad.

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

Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts (Fish with Lemon-Mustard Sauce and Elegant Herbed Potato Salad)

323 calories; total fat 16g; saturated fat 2g; cholesterol 54mg; sodium 268mg; carbohydrates 15g; fiber 2g; protein 27g.

Elegant Herbed Potato Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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