A tangy mustard coating provides this baked fish an important taste and seals within the juices. I exploit two kinds of mustard on this recipe: Dijon and a grainy mustard.
This can be a quite simple recipe, and as soon as it’s within the oven, you’ll be able to rapidly make the barley.
Barley is used most frequently in stews and soups, however it is extremely good boiled and served as an alternative choice to rice. It provides a crunchy texture to the meal.
Search for quick-cooking barley, which cooks in half the time of standard barley. In any other case, common barley can be utilized; it cooks in about half-hour.
Mustard-Crusted Snapper
Recipe by Linda Gassenheimer
Olive oil spray
2 tablespoon Dijon mustard
1 tablespoon grainy mustard
2 teaspoons floor cumin
1 tablespoons honey
3/4 pound snapper fillet
1/8 teaspoon freshly floor black pepper
Preheat oven to 400 levels. Line a baking tray with foil and flippantly spray with olive oil spray. In a small bowl, stir collectively the mustards, cumin and honey. Rinse fish and pat dry. Spoon mustard coating on each side of fish and place on ready baking tray. For fish 1½ inches thick, bake 20 minutes. Place fish on particular person plates and pour pan juices excessive. Sprinkle with pepper.
Yield: 2 servings
Tomato and Mint Barley
Recipe by Linda Gassenheimer
11/2 cups water
6 tablespoons quick-cooking pearl barley
1 tablespoon olive oil (divided use)
1 cup diced onion
1 cup diced tomato
2 tablespoons chopped recent mint
1/4 teaspoon salt
1/8 teaspoon freshly floor black pepper
Deliver water to a boil and stir in barley. When water returns to a boil, scale back the warmth to medium, cowl and simmer 10 minutes. Drain. Warmth 1 teaspoon oil in a nonstick skillet and sauté onion till clear and golden, 10 minutes. Add tomatoes and sauté 2 minutes. Add barley, mint and remaining oil. Toss effectively. Add salt and pepper.
Yield: 2 servings
