Recipe Archives->Fish->Mustard Butter

Mustard-butter sauce for fish or chicken

2 lb bluefish fillets (or orange roughy, red snapper fillets or skinless,
   boneless chicken breasts )
3/4 cup lemon juice
cold water 

If using fish, cut into serving pieces. Place fish/chicken in
shallow glass bowl. Pour over lemon juice and just enough water to
cover.  Marinate 20 minutes in fridge while you prepare the sauce.


6 tablespoons melted butter or margarine
3 tablespoons lemon juice
2 teaspoons prepared Dijon mustard
1/2 teaspoon salt
1/4 teaspoon paprika

Melt the butter in a small non-reactive pan (enamel/stainless). Whisk
in the remaining ingredients until smooth. Keep warm so it doesn't
solidify, but don't let it come to a boil or burn.

Preheat the broiler and grease the broiling pan. Put fish/chicken on
pan. Spoon about 1/2 sauce over fish/chicken. Broil fish 4-6 minutes
about 3 or 4 inches from the heat - closer and the sauce will burn;
chicken takes 7-8 minutes per side depending on how thick the pieces
are. Turn and repeat.

Remove to serving platter. (If you doubled the sauce recipe, pour the
rest over.) Garnish with parsley, lemon slices and a dusting of
paprika. 

Printable version: mustard-butter.txt.