Mustard Fish

My Recipes

My parents visited this weekend and aside from loads of gifts for their grandkids they also brought one for me: A Le Creuset oval stoneware cooking dish that is a monster.  A sign of getting older (and more hip) is that I get truly exited about a new piece of cookware.

My first meal in the new dish was my patented (not really) Mustard Fish.  There were a few inquiries about this when I previously mentioned it, so here goes: 

For the marinade, you are making something similar to a balsamic vinaigrette.  First, chop one shallot and place in a bowl.  Then add balsamic vinegar, depending on the amount of fish you will need anything from 1-4 tablespoons.  I hate measuring, so experiment.  Then add Dijon mustard and your favorite stone ground mustard, something seedy.  Add parsley, salt, and pepper.  Finally, add olive oil (stir while adding) to taste.  When the mixture suits your palate, pour over fish (tilapia is my recommendation) and let it sit in the fridge for a couple hours.  Bake in the oven for 12-15 minutes at 375 degrees. 

Sorry about the lack of precise measurements.  If I wanted to measure things I would bake, which if you are a consistent reader of this blog you would know that I do not like to do.  Experiment.

You can also get creative.  Use Chipotle Mustard instead of Dijon and the stone ground, and add Frank’s RedHot for a spicier dish.  This one is my personal preference. 

This marinade also works great on chicken.  Nice way to liven up a boring boneless chicken breast. 

In other news there is a good chance I will be in Philly in a couple weeks, in which case my lifelong dream of consuming authentic Philly Cheesesteaks will be realized.  As we have a very solid stop for great Philly-style hoagies here in Ypsilanti, I will have a nice basis for comparison.  A post about them will no doubt follow, along with a general post about Philly’s finest cuisine.