Rating: 5 stars
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Named after the French town where it has been made for centuries, Dijon mustard has a smooth, elegant texture and a taste suited to more subtle ingredients.

Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 3/4 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 4 minutes. Stir in salt and pepper. Remove the mixture from pan, and set aside. Add endive to pan. Sauté 9 minutes; stir occasionally. Add garlic, and cook 1 minute. Remove from heat; stir in the leek mixture. Spoon into a 13 x 9-inch baking dish coated with cooking spray.

  • Combine wine, clam juice, and 2 tablespoons mustard in skillet; cook over medium-high heat until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in marjoram.

  • Spread 2 tablespoons of mustard evenly over both sides of fillets. Arrange the fillets on top of vegetables, and pour wine mixture over the fillets. Cover and bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts

267 calories; calories from fat 30%; fat 8.8g; saturated fat 1.6g; mono fat 3.9g; poly fat 2.2g; protein 33.6g; carbohydrates 10.9g; fiber 0.7g; cholesterol 116mg; iron 4.1mg; sodium 791mg; calcium 180mg.
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