Ingredients with Measurements:
- 4 fish fillets (halibut, salmon, or any firm white fish)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, drained and chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the mayonnaise, Dijon mustard, capers, parsley, tarragon, chives, and lemon juice. Mix well.
3. Season the fish fillets with salt and black pepper.
4. Brush the fish fillets with the remoudou sauce.
5. Place the fish fillets on the grill or grill pan and cook for 4-5 minutes per side, or until the fish is cooked through.
6. Serve the fish hot with additional remoudou sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 2g
Protein: 28g
Substitutions for ingredients:
- Greek yogurt can be used instead of mayonnaise.
- Whole grain mustard can be used instead of Dijon mustard.
- Fresh dill can be used instead of tarragon.
Variations:
- Use different types of fish, such as swordfish or tuna.
- Add minced garlic to the remoudou sauce for extra flavor.
- Grill some vegetables, such as zucchini or bell peppers, to serve alongside the fish.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the fish fillets.
- Brush the fish fillets with oil before seasoning them to prevent sticking.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
Serve the fish on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
Garnish the fish with lemon wedges and additional chopped herbs.
Pairings:
Serve the fish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Rice pilaf
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, brush it with more oil.
- If the fish is overcooking, reduce the heat and cook for a shorter amount of time.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Wash your hands and utensils thoroughly after handling raw fish.
Food history:
Remoudou sauce is a traditional French sauce made with mayonnaise, capers, and herbs. It is often served with seafood dishes.
Flavor profiles:
The remoudou sauce is tangy and herbaceous, complementing the mild flavor of the fish.
Serving suggestions:
Serve the fish with a side salad and crusty bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A