Sautéed Fish with Mustard Caper Sauce

Skill

Skill Medium

Makes

Makes 4 Servings

Sautéed Fish with Mustard Caper Sauce

Sautéed Fish with Mustard Caper Sauce

Made With Our

Directions

Item No. 120801
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
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Roasted Garlic Mustard
Roasted Garlic Mustard
$9.95
Item No. 312501
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Organic Extra Virgin Olive Oil
Organic Extra Virgin Olive Oil
$24.95

Ingredients

 

  • 1/4 cup Stonewall Kitchen Roasted Garlic Mustard
  • 1/4 cup light cream
  • 6 Tablespoons bottled clam broth
  • 2 Tablespoons flat leaf parsley, finely chopped
  • 2 teaspoons capers, mashed
  • Whole wheat flour generously seasoned with salt, pepper and thyme leaves
  • 4 (5-6 ounce) fish fillets, skin on (such as red snapper, haddock, or talapia)
  • 2-3 Tablespoons Extra Virgin Olive Oil

Directions

  1. Blend Roasted Garlic Mustard, cream, clam broth, parsley and capers together in a small bowl. Set aside.
  2. Place seasoned flour in a flat dish and coat snapper fillets on both sides.
  3. Heat oil in a large, heavy skillet over medium-high heat. Add fillets flesh side down and sauté over medium heat until lightly browned, about 3 minutes.
  4. Turn fish with a long metal spatula, and sauté second side for 3 minutes. Transfer to a heated platter or plates while finishing sauce.
  5. Wipe out skillet if there are burned bits. Pour in mustard cream mixture, bring to a boil and allow to reduce briefly. Spoon over fish and serve.