Fish Fillets With Ginger Dill Sauce Recipes

SLOW-ROASTED FISH WITH MUSTARD AND DILL

Steps:

• Heat oven to 200 degrees. Cut lemon in half, juice half and set aside. Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds. Season with salt and pepper. Rub outside of fish with 1 tablespoon oil. Fill cavity with ginger, lemon and dill mixture.
• Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish. Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly. Place package, crimped side down, on a baking sheet. Roast for 1 hour.
• Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and sauté on low until shallot is translucent. Add remaining mustard seeds. Stir in reserved lemon juice and the wine. Cook on low 2 to 3 minutes, until slightly reduced. Stir in mustard and crème fraîche and cook another few minutes until sauce has thickened a bit. Season with salt and pepper and remove from heat.
• When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up. Remove top sheet of parchment. Use a spatula to lift off top layer of fish; place on a serving dish. Lift out bones. Place bottom layer of fish on dish. Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.

GINGER-DILL SALMON

Steps:

• Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
• In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
• As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
• Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

PAN-SEARED FISH FILLETS IN GINGER BROTH

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

LIME AND GINGER FISH FILLETS

Steps:

• Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• Place fish fillets in a single layer in a large shallow dish.
• Pour the ginger mixture over the fish.
• Cover and marinate in fridge for 1 hour.
• Place each fish fillet onto a piece of lightly oiled foil.
• Top each one with some of the ginger mixture from the dish and some lime leaves.
• Fold in the edges of the foil and enclose fish well.
• Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• Goes well with stir-fried Asian vegetables and rice.