Chef's Corner

  • Quick and Easy Mustard-Lime Fish Fillets

    Posted by Administrator on March 19, 2012 in Meat, Poultry & Fish

    Serves 4


        2 lb fresh boneless, skinless fish fillets, such as rock cod or snapper
        1/2 cup Mendocino Mustard or sweet-hot mustard
        3 cups panko bread crumbs
        4 tablespoons L'Autunno Blend Extra Virgin Olive Oil
        Persian Lime Extra Virgin Olive Oil (to garnish)


    Check fish for small bones (remove before cooking). Coat the fillets in Mendocino Mustard (gre and then bread in panko crumbs to coat each piece of fish. Heat L'Autunno oil in a non-stick pan over medium high heat until shimmering. Pan sear each fillet, turning once until crust is browned and fish is just cooked through to the flake stage. Drizzle filet with Persian Lime oil and serve.