Thursday, February 10, 2011

Mustard-Roasted Fish & Pear, Goat Cheese Salad

Instead of using red snapper, I used orange-ruffy. It was really good.  The sauce was good enough to put on cardboard and eat. I will probably use it with pork tenderloin as well. The fish recipe came from Barefoot Contessa, and the Pear Salad came from Carolyn Rawie and South Beach Cookbook.
Printable Recipe:
Mustard-Roasted Fish
4 (8oz) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 oz. creme fraiche
3 tablespoons dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.  If you use orange-ruffy as I did, there will not be a skin-side.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 - 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it' done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Note:  I halved the recipe.
Printable Recipe:

Pear, Goat Cheese Salad
1/3 cup walnuts
3 Tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
6 cups green leaf lettuce
1/2 Bosc pear, cored and sliced thinly
3 oz goat cheese
salt and pepper
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Roughly chop nuts.

Place oil, lemon juice, and a pinch of salt and pepper in a jar with a lid. Close tightly and shake vigorously to combine.

Place lettuce and pear slices in a mixing bowl. Season with salt and pepper, add dressing and toss. Divide among plates, sprinkle cheese and nuts on top and serve.

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