Fish with Lemon-Mustard Sauce and Elegant Herbed Potato Salad

Makes 6
Prep 20 m
Grill 30 - 8 m

Ingredients

Dressing:

Fish:

Directions

  1. 1 of 1 Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high, or see Stovetop Method, below.

Dressing:

  1. 1 of 2 In bowl, whisk mustard, lemon rind and juice, salt, pepper and garlic. Slowly drizzle in oil, whisking until thick and well blended. Whisk in oregano and thyme. Reserve 3 tablespoons dressing for potatoes and 2 tablespoons for serving with fish.
  2. 2 of 2 Prepare Herbed Potato Salad.

Fish:

  1. 1 of 3 In large glass baking dish, marinate fish in remaining dressing at room temperature for 15 minutes.
  2. 2 of 3 Lightly brush the grill grid with vegetable oil. Place the fish, flesh side down, on the grill; discard any remaining marinade. Grill the fish, uncovered, for 6 to 7 minutes or until the flesh releases itself from grid. Carefully turn the fish over with large spatula. Grill just until fish is opaque in thickest part, 2 to 3 minutes.
  3. 3 of 3 Slip spatula between flesh and skin to separate the fillet from the skin (skin will stick to grill) and transfer the fillet to a platter. Drizzle the fish with the reserved 2 tablespoons of the dressing. Serve fish with the potato salad.
Nutrition Information for Fish with Lemon-Mustard Sauce and Elegant Herbed Potato Salad
Servings Per Recipe: 6
Per Serving: 268 mg sodium, 323 kcal cal., 27 g pro., 15 g carb., 16 g Fat, total, 54 mg chol., 2 g sat. fat, 2 g fiber
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Printed from FamilyCircle.com 11/17/2018