I am BACK! It’s been a while, and I cannot tell you how happy I am to be back in the kitchen. I went on a belated birthday trip to LA with my travel buds Jordan and Caroline, and when I returned home I was welcomed with a broken refrigerator/freezer full of spoiled food. However, it is fixed now, and I’m back in action 🙂
The first thing I will tell you about this recipe is that if you do not like dijon mustard then this may not be for you. I happen to love it. I will take dijon mustard over yellow mustard any day. One of my favorite sweater weather recipes is a dijon crusted fried chicken. Just thinking about it makes me want to skip past summer!
The dish is ready in under 30 minutes (because you know I never like to spend longer than that cooking for 1!) so it’s perfect if you’re super tired or getting in late from work. OR if you’re just a teensy bit lazy like me.
- 1 tbsp butter
- 2 tbsp EVOO
- 1 tbsp Dijon mustard
- 1 tbsp minced garlic
- 1 tbsp capers (aka flavor bombs!)
- 1 diced Roma tomato
- 1 tsp tarragon season
- 1 tsp parsley
- 1/2 tsp red pepper flakes (or more if you like it spicy)
- salt and pepper to taste
Dice up the tomato and set aside. Heat one tbsp of the EVOO on medium to medium high heat. I’ve got a glass top stove so medium for me is like medium high. Salt and pepper the fish, and then cook for 4 minutes on each side. While the fish is cooking, heat the other tbsp of EVOO and the olive oil on medium heat. Once melted, add the tomatoes and cook for 3-4 minutes, stirring frequently. After the tomatoes have cooked add in the garlic, Dijon and capers. Reduce the heat and stir the sauce for 1-2 minutes. Add in the tarragon, parsley, red pepper and salt/pepper for taste. Spoon the sauce over the fish, and you’re ready to go! I like to do a sautéed lemon garlic kale as a side for mine. What side dish would you serve?
I love to cook and eat fish during the summers. What are your favorite fish dishes?