Receta Honey Mustard Fish with Roasted Smashed Potatoes
If you don't hear from me in the next few days, it's because I forded the stream. I lost 3 family members and all of my oxen in the process, and ultimately died of dysentery.
Yep, I found an Oregon Trail app for Blackberry! I sort of hope that was your first guess.
(BTW, I'm not due for an upgrade for another year. Until then, I'm sticking with my Blackberry. I don't want to hear it.)
Please tell me you remember the Oregon Trail. Bison-hunting! Killing 100 lbs of meat but only being able to carry 30! And man, there were some TOUGH decisions to be made on the banks of that stream. Best. Computer game. Ever.
And to my excitement, according to Blackberry App World, I can now relive my grade school computer class days by trekking from Independence, MO, to a valley in Oregon, and building "real-life decision-making and problem-solving skills" along the way.
Say what? I'm pretty sure the only real-life problem-solving skill I built was avoiding wagon bandits on the Trail while simultaneously taking a Logo Turtle test on a black and green computer monitor. Good times.
I think I usually ended up being robbed anyway. Or taking too many risks and breaking a leg. And to this day, I still have irrational anxiety at the thought of road trips with my future kids. Weird.
Tonight's dinner has nothing to do with the Oregon Trail. In fact, I probably shouldn't post a recipe on the same page as the word "dysentery." But if you really need a tie-in, I suppose this would be a very tasty meal to eat while playing on your Blackberry and not conversing with your husband at the dinner table.
Anyway....um.
Sweet honey and dry Dijon mustard are a rich combination, and give this mild fish excellent flavor and moisture while it roasts. The "smashed" potatoes are a cute and crispy take on baked potatoes, and the extra honey mustard sauce drizzled over top brings it all home.
And if you're not into fish, this marinade would work well with chicken or pork, too. Give it a shot! The good news is that you won't have to kill it yourself.
Honey Mustard Fish with Roasted Smashed Potatoes
Yields 2-4 servings
Ingredients:
- 1 lb small red or gold potatoes (Make sure your potatoes are about 1-2 inches in diameter. This way they cook thoroughly and smash easily.)
- 3/4 c water
- 3 tbs extra virgin olive oil
- 1 tsp fresh thyme, chopped
- 1 lb Mahi-Mahi, cut into equal-sized portions (You can use any white fish, or even salmon)
- Salt/pepper
- 1/4 c Dijon mustard
- 2 tbs honey
- 1 tbs water
- 1 tbs white wine vinegar
- 1/4 tsp dry mustard
- 1/4 tsp garlic powder
- 2 tsp fresh dill, chopped
Preparation:
For the potatoes, adjust the oven racks to the top and bottom positions, and heat oven to 500 degrees F. Arrange potatoes on a rimmed baking sheet, pour the water into the baking sheet, and wrap tightly with aluminum foil.
Cook on the bottom rack about 25-27 minutes. A paring knife should pierce the potatoes easily (poke them through the foil to test!). Remove the foil and cool 10 minutes. If any water remains, blot dry with a paper towel.
Drizzle 2 tbs of the oil over the potatoes and roll to coat. Spacing the potatoes evenly on the sheet, place a second baking sheet on top and press down firmly, flattening the potatoes until 1/3 - 1/2 inch thick. Sprinkle with thyme, salt/pepper, and the remaining oil.
Roast the potatoes on the top rack for 15 minutes, or until golden brown. Remove from the baking sheet to a plate, and cover with foil to keep warm.
Reduce the oven to 400 degrees F, and move an oven rack back to the center. Season both sides of the fish with salt/pepper, and place in a shallow baking dish coated with cooking spray.
In a small bowl, whisk together the Dijon mustard, honey, 1 tbs water, vinegar, dry mustard, and garlic powder.
Remove 2 tbs of the mustard sauce and brush it over the fish. Stir the dill into the remaining mustard sauce and set aside.
Roast the fish until it is fork tender, about 15 minutes. Serve it with the reserved mustard sauce over top, and alongside your smashed potatoes.