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LOCATION: Recipes >> Sauces >> Based on a recipe in McClanes North American Fish Cookery.

Print this Recipe    Based on a recipe in McClanes North American Fish Cookery.

Mustard-butter sauce for fish or chicken


Preparing the fish or chicken:

2 lb bluefish fillets ( or orange roughy or 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.


Preparing the Sauce:

(Note - I make twice as much sauce so I will have some
left to pour over the broiled chicken on the serving platter - this is
especially good if you serve bread or noodles to soak it up.)

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.

Cooking and assembling the dish:

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. ENJOY!

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