ChatterRecipe of the Month March 2012

Creamy Mustard Snapper

With this month being our sign of Pisces, it won’t come as a major surprise to you that our recipe for March is a fish dish, more specifically Mustard-Roasted Fish. I was originally going to give you the recipe from Ina Garten (aka The Barefoot Contessa). However, when food photographer David Bishop and his wonderful food stylist Marilinda Hodgdon very kindly worked on an image for our recipe this month, and because the recipe itself was not that exciting photographically, Marilinda “tweaked” the recipe by putting the fish on top of wild rice and colorful vegetables, to make it all look more visually delicious! And below is the revised recipe, so thank you both!

Brown and Wild Rice Medley
1/2 cup of Lundberg’s Wild and Brown Rice Blend
1/2 cup Wild Rice
2 cups of BrothChickenFish or Vegetable
2 tablespoons of Olive Oil
1 teaspoon of Turmeric
Salt Pepper to taste

Vegetables for Rice
1 sliced Carrot, peeled
1 cubed Parsnip, peeled
1 diced Onion
1 cup of English Peas
1 sliced Red Finger Pepper

Directions for Rice:
Bring the Broth, Olive OilTurmeric and Salt and Pepper to a boil. Add in all the Rice. Reduce to a simmer and cover. Cook on low heat for 40 minutes. Add in the Vegetables, stir and continue cooking for another 10 minutes, or until the wild rice blooms.

Creamy Mustard Snapper

4 (8-ounce) Fish Fillets such as Red Snapper or Tilapia
8oz Crème Fraîche (or Sour Cream)
1/2 cup Heavy cream
1/2 cup BrothChickenFish or Vegetable
3 tablespoons Dijon Mustard
1 tablespoon Whole-Grain Mustard
2 tablespoons Shallots (minced)
2 teaspoons Capers (drained)
2 tablespoons Olive Oil
Salt Pepper to taste
Hot smoked Hungarian Paprika as final garnish for fish

Whisk together all the ingredients except the FishPaprika and Olive Oil to make the sauce. Coat the bottom and sides of a baking dish with the Olive Oil. Spread the Rice Medley evenly in the dish. Lay the Fishskin side down over the rice. Cover the Fish and the Rice with Sauce. Bake the recipe uncovered for 10 -20 minutes depending on the thickness of the fish, until it is just done and flakes. Do not over cook the fish. Sprinkle the fish with the Paprika. Serve immediately. Yummy!

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