Recipes

[doglover3]

This was in our morning paper today and the picture caught my eye. He said this is excellent for flavor while protecting delicate fish. Heparticularly likes this on salmon and sword fish as well as Tilapia but is good on any fish.

He said to take equal amounts of Mayo(don't use fat free she said, can use reduced fat but NOT fat free) and prepared mustard, mix to blend well in a small bowl.

You than stir in your spices. He likes tarragon, thyme, oregano, chervil and parsley plus salt and pepper. You don't use all of these spices at once, you pick and choose which you prefer. Below is the one he posted in the paper but said the above will all work equally well, just depends on which you prefer and can use fresh or dried(use less dried)

The one He gave is: Bill Daley

2 Tablespoons each of Mayonnaise and mustard

3 to 6 fresh tarragon leaves, minced

1/2 teaspoon each, salt and black pepper

4 salmon steaks, 6 to 8 ounces each

Spread mixture on both sides of the fish including sides. Place fish on a baking sheet and bake till done. you can turn 1/2 way through, about 8 minutes(time depends on your fish) but judge by your fish and how long you usually bake it. Spread he other side. When done you can put under the broiler to brown a minute or so if you like. Serve with lemon wedges.