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Receta Baked Or Grilled Fish With Dijon Glaze
by Global Cookbook

Baked Or Grilled Fish With Dijon Glaze
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Ingredientes

  • 4 x Fish fillets or possibly steaks, 7 oz
  • 1/4 c. Lemon Herb Dijon Glaze
  • 1/2 c. Dry white wine Fresh herb, for garnish

Direcciones

  1. Preheat oven or possibly grill to 500 degrees (or possibly 450 degrees if which temperature is just too scary at first). Heat the pan on high heat, till it is very warm.
  2. While it is heating, brush glaze over all surfaces of the fish, particularly all flesh.
  3. To Bake: When the pan is warm (using potholders) put the fish in and brown on one side. Turn the fish after 2 min and put the pan into the oven.
  4. Bake for another few min. Remember: 5 min to the inch of thickness.
  5. To Grill: Put fish on grill and cook, turning only once (for 5 min per inch). Take the fish out of the oven or possibly off the grill, and immediately transfer it to a warmed serving dish or possibly warmed individual plates.Add in wine to the pan and cook at medium high, whisking constantly till 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 serve immediately.
  6. NOTES : You will need a heavy, oven-proof pan, preferably non-stick coated or possibly seasoned cast iron. A pan is not necessary for grilling. Before you make the sauce or possibly 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 possibly a little tough.
  7. The less time fish is exposed to moisture-sapping heat, in the oven or possibly 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.