I am pleased to post this recipe with full credit going to my wonderful husband who has been upping his time in the kitchen lately. His military contract is up this July and with so much unused leave time saved up, he’s enjoying a much deserved break from work before we move back up north and he starts grad school. To help me out, he has been cooking dinner a lot, which I love.
…Honey, maybe you should become a permanent “house husband” and stay home and cook for me. Think about it…let it marinate (pun intended)…
This dinner was delicious and easy too. The recipe comes from Allrecipes.com and everything was kept the same except we always increase the amount of garlic in nearly every recipe we cook. He used steelhead trout fillets, which tend to be less expensive than salmon but very similar in appearance and taste. You could use either fish for this recipe – just depends on personal preference and what you have available to you. The mustard taste was not too overpowering and the fish was not too fishy…it was really the perfect seafood dish, really delicious.
So hear this ladies (and fellas), this recipe is easy for even the newest of chefs, healthy, and really tasty!
- 1 lb skinless steelhead trout (or salmon) fillets
- 1/4 cup white cooking wine (or regular dry white wine)
- 2-1/2 Tbsp Dijon mustard
- 3 cloves garlic, minced and pressed
- 1 Tbsp lemon juice
- 1 tsp dried dill weed
- 1 tsp lemon-pepper seasoning
- Cooking spray (I prefer olive oil)
- Preheat oven to 400. Spray your baking dish with cooking spray and arrange your fillets on it.
- In a separate bowl, mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning. Spread the sauce over your fillets, and allow the extra to run under the fish as well.
- Bake for about 10-15 minutes or until fish is opaque and flakes easily with a fork. Enjoy!