<p>Now my mouth is watering to try this recipe too!</p>
<p>My question for SunnyFlorida: we have honey mustard in our fridg…okay to use? Probably will get the same or close to the same result…</p>
<p>I’ll try it this week with either fish or chicken! I like recipes like this that look extremely easy to put together. :)</p>
<p>Mom2collegekids…what does Red Snapper taste like? Mild or fishy? If it does taste similar to Tilapia and is mild, my kids will eat it.</p>
<p>We went out to dinner last night for Father’s day and my younger son had a nice piece of Haddock, looked like it was breaded and oven baked. He loved it!</p>
<p>SunnyFlorida: Wonder if I could marinate fish in yogurt marinade and then coat it with breadcrumbs and bake it! Hmmmm, sounds yummy.</p>
<p>The only ingredient I didn’t have was “lemon juice”- my substitution was White Wine Vinegar. Would like to try with lemon juice next time! </p>
<p>I doubled the recipe for four chicken breasts, and left about 1/2 cup or more for dipping. Definitely use dipping. Reminds me the dipping sauce served at Japanese Teppanyaki (grill cooking) as the shrimp dipping sauce. </p>
<p>We, too have bottled Honey Dijon Mustard in fridge, but this is so much better.
Oven baking , breadcrumb crust sounds great too!</p>
<p>I have made SunnyFlorida’s mustard/yogurt sauce twice now and love it. It is both delicious and healthy - perfect. We eat tons of fish and chicken and I was so bored with everything I make. Thank you.</p>
<p>It’s so great that I always have those ingredients in the house, makes it so simple. I used Greek yogurt and Dijon. I buy a big bunch of dill, rinse it, and then put it in a plastic storage box in the freezer. Frozen herbs chop really well (some just crumble in my hand) because they come out of the freezer crunchy.</p>
<p>Has anyone here had good results cooking the Ahi (sashimi grade) flash frozen tuna from Costco. The fillets are extremely thick. We followed Marc Bittman – marinaded in soy and lime juice, then grilled but had to finish in the oven because the centers were staying super raw while the outside was turning black. We are not fans of raw fish. Maybe this particular cut of fish is just not a good option for us? It turned out pretty dry.</p>
<p>Thinking of filleting them next time to make them thinner on the grill.</p>
<p>I was watching Giada on the Food Network today and she was demonstrating the yogourt/mustard recipe on tilapia. Ordinarily, I wouldn’t have been impressed but so many raved about it here that I just had to try it since we were having fish for dinner. I didn’t have yogourt, dijon mustard or tilapia, so I used mayonnaise, horseradish mustard and salmon and my family raved about it. This will be made again!!!</p>
<p>GARLICKY SHRIMP AND SPINACH (from Woman’s Day) - EASY </p>
<p>1 Tbsp olive oil
4 cloves garlic thinly sliced (I used refrigerated minced garlic in jar)
1 red chile, seeded if less heat desired (I used chopped anaheim pepper)
salt/pepper
1 lb raw medium shrimp, peeled & deveined (I used frozen)
1/2 c white wine (I used chicken broth)
1 bunch spinach, thick stems removed
4 thick slicy country bread toasted </p>
<ol>
<li><p>Heat the oil in large skillet over medium heat. Add the garlic, chile, and 1/4 tsp each salt and pepper. Cook stirring until tender, about 2 minutes.</p></li>
<li><p>Add the shrimp and cook for 2 minutes. Turn the shrimp, add the wine, and bring to a boil. Rduce heat and simmer until the shrimp are opaque, 2 to 3 min.</p></li>
<li><p>Add the spinach and cook, tossing until beginning to wilt, 1 to 2 minutes. Serve over the bread. (We thought orzo might be another good option.) </p></li>
</ol>
<p>** I used locally grown spinach, on sale at market for 99cents/bunch. It required A LOT of thorough rinsing. I was tempted to go for the package of prewashed spinach (also on sale for 99cents)… but I like the idea of buying less processed produce when in season.</p>
<p>I’ve made salmon twice in the last month. First time I used the yogourt/dijon mustard marinade and everyone loved it. The second time, I wrapped the salmon in philo dough with e little seasoning and everyone loved it again.</p>
<p>So this time I’m thinking that I’d combine the two methods for a fancier dinner. But if I marinade first, and then cover with philo, it would disappear into the pastry. Maybe if I put the marinade between two pieces and cover?</p>
<p>I don’t know about wrapping in philo dough, but my favorite marinade for salmon is honey, soy sauce, and dijon mustard, with curry powder. No measurements, sorry–I just wing it and then either grill it or broil.</p>
<p>When I first moved to the northwest, I had a lovely salmon steak at orientation at a high school–served to 450 people at once, and it was still hot and highly flavorful, to the extent that I went and asked the high school cook how it had been done.</p>
<p>Wrap the fish (this works well for any thick fish steak, like tuna, salmon, or halibut) and its seasonings (I use olive oil, lemon, tarragon) in aluminum foil. Seal tightly. I suppose you could also do this with parchment paper. Bake anywhere from 20 minutes to 45 minutes–it’s very flexible and the fish will still be moist, because the foil holds the moisture in.</p>
<p>Unwrap and serve. Or serve wrapped. Your choice.</p>