Mustard Baked Grouper
By Sue Serves 6
The low fat sour cream and mustard keeps this light fish from drying out.
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- 1 ½ lbs grouper fish fillets
- 1 tbsp kosher salt
- 1 tsp Black Peppercorns, freshly ground
- 1 cup low-fat sour cream
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp minced onion
- 2 tsp chopped capers
You may also need:
Bowl, Fork, Oven, Spoon
Grouper is high in mercury & also overfished. As this topping is so versatile, you could add it to arctic cod, tilapia, pollock, perch, alaskan wild salmon, or trout instead.
For sauce, in a small bowl combine sour cream, Dijon mustard, whole-grain mustard, onion, capers, 1 tsp salt, and 1/2 tsp pepper. Spoon sauce evenly over fish, completely covering the fillets.
Bake 10-15 minutes, depending on thickness, or until fish flakes easily with a fork. Transfer fish to a serving platter, spoon sauce from the pan over fillets and serve.
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