Celebrity Chef: Crispy Red Fish With Honey Mustard Glaze; Marinated Salmon Cocktail

serves 6

  • 2 ½ lb Red Fish Fillets
  • 1 egg
  • 2 egg whites
  • ½ cup Skim Milk
  • Tony Chachere's Crispy Fish Fry
  • Vegetable Oil
  • ½ cup Butter, 1 stick
  • 2 Tb Dijon Mustard
  • 2 Tb Honey
  • 1 tsp Tony Chachere's Creole Seasoning
  • 1 lemon

    Trim fillets and cut into portion sizes. In a small bowl, whisk egg, whites, and milk together. Place fish fry mix in second bowl. Dredge fillets one at a time in egg mixture then dry mixture. Place on sheet pan. Heat oil about 1/4 inch deep on medium heat. Pan fry fish two minutes on each side or until crisp and cooked through. Remove to paper towels.

    Melt butter in microwave for thirty seconds. Add mustard, Honey, Tony Chachere's Creole Seasoning, and lemon. Blend together and serve drizzled on fish. Fish is great served with an undressed spinach salad and French bread.

    Marinated Salmon Cocktail

    serves 6

  • 1 ½ lb Salmon, cut in 1" cubes
  • Tony Chachere's Creole Seasoning
  • 1 pint Cherry Tomatoes, halved
  • 1 bunch Green Onion, chopped
  • 1 avocado, pitted and large diced
  • 1 Tb garlic, chopped
  • 3 lemons
  • Splash of Vegetable Oil

    Season fish liberally with Tony Chachere's Creole Seasoning. Lay on a sheet pan and bake in a preheated 375 degree oven for 20 minutes. Remove from oven and chill. In a bowl, lightly toss fish with all other ingredients. Let marinate for at least two hours. Serve in cocktail glasses with crackers.

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