Mustard Roasted Fish – TGIF!

Does Friday make you think about fish? If you are Catholic or someone who grew up in the northeast I bet that it does. I have talked about this before, but in Upstate NY a very popular thing to do on Friday night is a Fish Fry. I remember fondly going down to the American Legion in my little town and having a fish fry almost every Friday night. We would see people that we knew and very often we would meet my extended family down there. They had a juke box that we would play songs on and we would draw on the backs of the placemats. We did this all year long although I am sure that the fish fry tradition started on Fridays because of Lent (there are lot’s of Catholics in Western New York.)

This is kind of coincidental that I am posting two Ina recipes in a row, but I just love and rely on her recipes. This fish was also amazing and so full of flavor. The mustard flavor is very light and the capers add some zing to the dish. The recipe is so easy and I love that it bakes altogether and all you need to do is mix up the sauce and pour it over the fish.

It was a great meal and definitely something that will be added to the rotation. Sole happened to be on sale at Fresh Market so that is what we used. They also had Sea Bass there but I think it was about 29 dollars a pound so we didn’t even think about going there – although I am sure it would be good.

One thing that I have noticed with Ina (and it’s a great lesson in general) is that she ALWAYS slightly under cooks her meats/fish and then lets it rest tented in foil to finish cooking. I was surprised that she does that with this fish. This assures that when you serve the meal it will be perfectly cooked and it allows the juices to be reabsorbed and redistribute into and meat.

To lighten this up you can use greek yogurt instead of the creme and you could even really either half the sauce or put less on an individual portion. My other suggestion is to do what we did and just serve the fish like it is, but pair it with other light options like the spinach and baked potato with some Smart Balance or greek yogurt.

So, if you are looking for a new fish recipe I highly recommend giving this a try. Again, Ina does NOT disappoint!

Enjoy and happy Friday everyone!

Mustard Roasted Fish
 

 

Author:
Recipe type: Main

Ingredients
  • 4 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 8 ounces creme fraiche (you could use greek yogurt if you don’t have this.)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers

Instructions
  1. Preheat the oven to 425 degrees F.
  2. In an oven proof baking dish lay the fish skin side down.
  3. Combine all the remaining ingredients except the capers in a bowl and mix until combined. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes depending on how thick your fish is. It will be nice and flaky when it is done. Ina says to make sure you don’t overcook your fish (and I echo her statements)
  4. Server with the sauce spooned over top

 

Herb Marinated Pork Tenderloin

This is my third pork tenderloin recipe on this site and I love that each one is so different and so delicious in its own right. My all-time favorite has always been my Pork Tenderloin in Mushroom Gravy and we also really liked the Grilled Stuffed Pork Tenderloin, however I have to say, this is my new favorite. I might even be able to say that it is my favorite meat recipe that I have. Seriously, it is that good. It’s an Ina Garten recipe so maybe that will convince you to at least give it a try?

Both Jim and I agreed on how good this was, and we have even brought it up a few times since we had it on Sunday. I wish I had taken pictures of the pork when it was sliced and you could see just how juicy it was. I am usually a sauce person with my meat, but I didn’t even miss it with this pork. Ina did a good job with this one. The only thing at all that we did different was that we grilled it and Ina roasts it in the original recipe. This was a recipe that my mom picked out of an Ina cookbook one time when she was down here visiting and I swear that the recipe that she had said to grill. I am sure either way is great.

Definitely make sure that you give the pork plenty of time to marinate and make sure to use all fresh ingredients – please:-). I also threw in some fresh parsley (trying to use up all of my herbs before they kick the bucket from the frost.) The herbs cling to the pork when you take it out of the marinade and they add so much flavor to the finished dish. Finally, and I am sorry to say this, but it’s true…don’t be stingy with the salt. It not only adds flavor to this dish, but it helps to make it incredibly juicy. Don’t forget you are adding salt for two pork tenderloins. It’s not like you are eating all of it. Plus, since this is a homemade dish there is no added sodium so you can afford to add a little salt (the nurse said my blood pressure was impressive at my last check-up so don’t give me a hard time about salt – ok??)

We served this with some organic yams that we got from Fresh Market and we decided that they were the best yams we have ever had (Sorry sweet potatoes:-() For our veggie we had some Trader Joe’s frozen corn which was also completely awesome. I can’t get enough of TJ’s frozen veggies – they taste just like fresh, I swear. It was actually somewhat humorous, the girls had a neighbor friend over for dinner that night and Jim and I kept saying how good everything was and I think she thought we were a bit crazy.

So anyways, I can’t sell this dish enough. If you don’t trust me, you should at least trust Ina enough to convince you to try it.

Enjoy!

Herb Marinated Pork Tenderloin
 

 

Author:
Recipe type: Main

Ingredients
  • 1 lemon, zest grated
  • Juice from 3-4 lemons,
  • Good olive oil (I probably used about 4 tablespoons. Use more if it seems too lemony
  • 2 tablespoons minced garlic (6 cloves)
  • 1½ tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 3 pork tenderloins (I only used 2)

Instructions
  1. Combine all the marinade ingredients in a large resealable plastic bag. Combine well and add the pork. Marinade for several house and preferrably overnight.
  2. Remove the tenderloins from the marinade and let it drip back into the bag, but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper.
  3. We grilled ours over medium on our grill to a temperature of 137 turning several times and basting with the marinade. Once you take it off the grill let it sit covered in foil for about 5-10 minutes.
  4. Slice the pork in ½ inch slices and sprinkle with salt and pepper. Ina says that the thickest part may be pink and that is fine, but the smaller ends will be well done. Spoon the juices that collect over the slices of pork.
  5. For the original recipe and Ina’s instructions for roasting in the oven, click here.

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